Core apples and cut into quarters. (No need to peel.)
Put the apples into the Instant pot; add water, pumpkin pie spice, brown sugar and salt.
Cook on high pressure for 15 minutes. Let pressure release naturally for about 15 minutes. Use a quick release for any remaining pressure.
Cook the apples on the SautÃ© setting while stirring in the lemon juice. Using an immersion blender, blend the mixture until it is smooth.
Spoon apple butter into jars and refrigerate or freeze. Refrigerated apple butter should be used within 10 days.