Cut the apples in large chunks. I cut around the core and then cut those pieces into quarters.
Place the apples, cinnamon, ginger, cloves, allspice, cardamom, apple cider vinegar, and apple cider into the Instant Pot. Cover and make sure the valve is in the sealed position.
Cook on manual high pressure for 1 hour.
Puree' apple butter with an immersion blender, or run through a standard blender in batches. use caution, it's hot.
After apple butter has cooled, transfer it to glass jars and store in the refrigerator for up to one month.
If you don't have apple cider, water works just fine.For a thicker apple butter, cook 30-60 minutes longer, uncovered, using the 'saute' function on the instant pot.To Freeze: Can be stored in jars in the freezer for 6-12 months. I recommend putting the apple butter in freezer ziplock storage bags and laying them flat. This maximizes space in the freezer, and makes for quicker thawing time. Generally softer apples are recommended because they are easier to break down. If you use a firmer apple (like a honey crisp or a Zestar), longer cooking time may be required.