Core and slice apples.

Place in 4 qt electric pressure cooker.

Cook for 1 1/2 hours.

Once steam has escaped through steam valve and remove lid.

Carefully transfer apples to blender or food processor and process until smooth.

Transfer back to pressure cooker pot and add brown sugar and spices.

Cook for an additional 30 minutes.

Release pressure and stir. (this will seem to be watery but it does thicken).

Transfer into 2 qt jars with lids.

Cover jars with paper towel while they cool.

After apple butter is cooled, cover with lids and proceed as directed.

You can either refrigerate, freeze, or can according to canning directions.

**You can also peel and core the apples and use a potato masher instead of a blender. This produces a chunkier apple butter.