Pick approximately 5 gallons of crabapples.
Wash and inspect the apples. (Discard any that are rotten)
Core the apples. (You can leave the skin on.)
Add approximately 16 cups of prepared apples into the pressure cooker.
Add sugar, water, and cinnamon to the prepared apples. Be sure to stir before closing.
Following the instructions on your pressure cooker: secure the lid and cook on low pressure for 2 hours.
After the instant pot has finished carefully allow the steam to release from the cooker.
Using either a blender or an immersion blender blend the apples until they are smooth and all clumps are removed. They should have a thick, pasty consistency.
Add Allspice and Nutmeg. Stir well. You can add more cinnamon or sugar at this point if you would like.
Divide apple butter into pint sized Ball Jars. It will yield somewhere between 4-5 pints.
Process in a hot waterbath for 10 minutes.