Place the apples in a 6-quart Instant Pot.

Stir in the lemon juice.

In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour over the apples and mix well.

Turn Instant Pot to “Manual” and pressure cook on high pressure for 15 minutes.

Allow to natural release for 20 minutes before releasing any remaining pressure.  Then release the remaining pressure.

Stir in the Vanilla.

Use an immersion blender to puree the apple butter until smooth. (If you don’t have an immersion blender, you could use a food processor )

Turn Instant Pot to “Sauté”  and cook for 3- 10 minutes stirring regularly making sure it doesn’t burn, but it removes some of the extra liquid.

Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.