Wash and core the apples. (No need to peel.) Cut each apple into fourths.
Place the apples into the Instant Pot and add water, pumpkin pie spice, brown sugar and salt.
Close and secure the lid to the locked position. Cook on high pressure for 15 minutes. Allow a natural release for 15 minutes, then use a manual release for any remaining pressure.
Let the apples cook on the Saute setting while stirring in the lemon juice. Place an immersion blender into the Instant Pot and pulse until smooth.
Spoon the apple butter into jars. Store in the refrigerator and use within 10 days. Apple butter can be frozen until ready to use.
Blend, Combine, Instant Pot