Zest and juice the orange into the inner pot. You only need 1-2 Tbsp of the orange juice, but it won't hurt anything if you add it all in. Peel and slice your apples (remove the core) and place them in the inner pot.
Add the sugar and spices to the pot of apples and stir. Put the pressure lid on and turn the valve to seal. Pressure cook for 10 minutes and do an immediate release.
Use an immersion blender to purée the apples. See post for other ways to purée if you don't have an immersion blender.
Put the pressure lid back on and make sure the valve is VENTED. Set the sear/sauté to medium and cook for 10-15 minutes. If the red pin pops up and you can't open the lid after 10-15 minutes, reduce the heat and allow the pin to drop.
Check on the apple butter and continue reducing until you get the consistency you like. Remember it will thicken more as it cools. This process took me about 25 minutes. You can either put the lid back on with it vented or leave the lid off and stir while it's reducing. The apple mixture tends to pop and splatter, so even if I don't lock the lid in place, I do place it on top to prevent the mixture from splattering out. Keep the lid a little offset so the steam escapes and stir frequently. Reduce the heat as needed. You don't want to scorch the mixture.
When the apple butter is to the desired consistency, turn off the heat and let it cool some. Place it in small jars or containers and let it sit on the counter for about 1 hour. Then, refrigerate until chilled.
There isn't any liquid (except the juice from the orange) in this in recipe by design. It's not an omission or an error, you don't need any. I used 2 pounds of Gala and 2 pounds of Granny Smith apples, but you can use any apples that you like.