Place the chopped apples, sugars, cinnamon, vanilla extract and salt in an Instant Pot and stir to combine.
Turn Instant Pot to “Manual” and pressure cook on high pressure for 25 minutes. Allow to natural release for 10 minutes before releasing any remaining pressure. The apple butter should be thick and dark brown.
Use an immersion blender to blend until smooth. Set Instant Pot to Sauté and press the minus (-) button to adjust to "Less." Cook until desired consistency is reached, about 5-10 minutes.
Using undamaged apples is important. Otherwise it will likely deteriorate quickly.
Use the freshest apples possible. I make mine when apples are in season. Good thing is it will last for 2 years if sealed properly.
You can keep the skin on if you want to save some time and hassle of peeling apples.
For the smooth consistency you expect, an immersion blender is easiest to use but if you don't have one, just transfer everything to a blender or food processor.
If canning, always use clean, sterilized jars. If they aren’t clean, bacteria will build up and all your hard work will be for not.