• Wash the fruit.
• Core and cut the apples into slices or chunks.
• Cut wedges away from the pluot seeds. 

Place the fruit, spices, water and vinegar or lemon juice into your Instant Pot. Then follow one of these two methods:

• Instant Pot Pressure-Cook Method: Cover and cook on the Pressure-cook or Manual setting for 15 minutes. When timer is finished, let pressure in pot release naturally for about 15 minutes. After 15 minutes, turn the Instant Pot off, turn the dial to the Vent position and let any remaining steam release. 

OR:

• Instant Pot Slow-Cook Method: Cover and slow-cook on high heat for 3 hours.
• Remove the lid, and drain any water that has collected in the lid into the sink (*see note).
• Puree with an immersion or stick blender. If you don’t have a hand-held blender, allow the apple-pluot butter to cool for about 30 minutes, then transfer it in batches to a standing blender. Puree until lumps are gone. 
• If you want it a little thicker, and it’s still in the IP, let the Instant Pot sit open on medium heat for another 30 minutes or more, stirring every 10 minutes or so. If not, pour it back in. 
• When the apple butter is thick enough, it should mound up when you dip a spoon into it. Or, when you drag a fingertip through it on the spoon, the apple-pluot butter should not fill in the space. Careful - wait until the spoonful is cool enough to touch before you try this! 
• Taste your apple-pluot butter and adjust the sweetness or acidity by adding more coconut sugar or apple cider vinegar, and stir well. The amounts of both depend so much on how sweet or tart your fruit is, plus your own taste preferences.