In a bowl, whisk all the ingredients together. Spray the base of your Instant Pot with vegetable cooking spray. Add all ingredients to the Instant Pot.
Turn the Instant Pot on, make sure to seal your valve and cook for 4 minutes on Manual/High.
When cooking is through, do a natural pressure release for about 5 minutes. Release all the remaining pressure, open up and stir. Allow to cool completely and spoon into jars, close tightly and refrigerate/freeze.
This makes about 28 Tablespoons. Serving size is 2 Tablespoons and it is 0 Points.
Recipe by Dee Dee Does at https://deedeedoes.com/best-pumpkin-butter-recipe-slow-cooker-instant-pot-stove-top/