Remove the cores and roughly chop 2 kilograms apples. Place into an Instant Pot along with 150 g brown sugar, 60 g apple cider or juice, 2 teaspoons ground cinnamon, and a pinch fine sea salt.
Close the lid, set the valve to sealing, and pressure cook on high for 20 minutes.
Quick-release the steam carefully. Use a stick blender to smooth the apple butter out, then move on to the next step.For an even smoother texture, transfer the apple butter to a blender and blend until completely smooth. If doing this straight from the Instant Pot, make sure your blender jar is heatproof and your lid is vented to allow stem to escape. If your blender is not heatproof, you can let the apple butter cool down first and then blend it. Return it to the Instant Pot for the next step. Set the Instant Pot to sauté for 10–15 minutes to cook off the excess liquid to thicken the apple butter. Stir it from time to time to calm the bubbling down. Please note that it will sputter and make a mess near the Instant Pot, so please plan accordingly.
Transfer to a food-safe storage container. I like using mason jars for storing in the fridge (for up to 3–4 weeks). If freezing, let the apple butter cool down to room temperature before ladling into jars (leaving about 2" of headspace to allow for expansion) or heavy-duty freezer bags and freezing for up to 6 months.
