Add apple chunks, cranberries, orange juice and cinnamon directly to the pressure cooker pot. (no need to stir)
Close and lock the lid, turning the steam release valve to closed. Press Steam and adjust the time down to 5 minutes (high pressure.) Press Start/Stop.
When the cook cycle has ended, allow a natural pressure release for 10 minutes and then open the the steam release valve to remove any remaining pressure in the pot.
Open and stir the mixture, breaking apart any leftover chunks. Taste for desired sweetness. If necessary, stir in honey or sugar while it's still warm in the pot. Add in small increments until desired sweetness is reached.
Use an immersion blender to mix until completely smooth, or strain through a wire mesh strainer to remove any chunks.
Return to the pressure cooker and press Slow Cook. Set the time for 8-12 hours on high. Press Start/Stop. NOTE: if using a standard slow cooker rather than an electric pressure cooker on the slow cook setting, set the slow cooker to LOW instead of high.
When finished cooking, spoon into jars and store in the refrigerator. It will continue to thicken some as it cools. Yields about 1 1/2 pints of apple butter.
Nutrition information includes the optional 1/2 cup of sugar