Core and slice each apple into about 8 slices.
Place all the ingredients into the Instant Pot and stir to coat apples.
Using the manual setting set at high pressure for 8 minutes with the valve sealed. When cooking time is complete, turn off and allow for natural pressure release. This will take about 10 to 15 minutes.
Take off the lid and remove cinnamon sticks.
Use an immersion blender until mixture becomes smooth. You can also use a food processor or a blender. Be sure not to fill the blender more than half full.
Turn Instant Pot to sauté and push the adjust button to LESS. While Stirring simmer until thickened to desired consistency – up to 15 minutes.
Turn off and let apple butter cool completely.
Store in an airtight container and refrigerate for up to 3 weeks or freeze up to 6 months.