Spray or grease the liner of the Instant Pot. (I use an olive oil spray or an avocado oil spray.)
Core and slice apples. You can peel your apples if you wish. It seems that peeling half of the apples helps create the best consistency.
Add sliced apples to the greased Instant Pot.
To the apples, add 1/2 teaspoon of cinnamon, and a pinch of salt.
In a measuring cup or bowl, combine apple juice, lemon juice, apple cider vinegar, and vanilla extract.
Pour half of the apple juice mixture over the apple and add the extra 2 tablespoons of water. Set aside the remaining liquid.
In a small bowl or a cup, mix arrowroot flour/cornstarch with 2 tablespoons or so of water.
Add arrowroot/cornstarch mixture to the apples and stir until apples are coated and cinnamon is well distributed.
In a large bowl, add rolled oats, flour, brown sugar, remaining cinnamon, nutmeg, cloves, and salt if using unsalted butter.
Add melted butter and stir until well combined.
Once oat topping is spread over the apples, gently pour the reserved apple juice mixture over the oat topping.
Close Instant Pot and set valve to sealing.
Press Manual and set for 1 minute. It will take between 7 to 10 minutes to come to pressure and then the countdown for 1 minute will start.
When cooking time is finished, do a quick steam release.
Transfer the crisp to another baking dish and let it sit and cool for ten minutes before serving.
OR if you would like a crisper topping, transfer the apple crisp into an oven-safe dish and broil it in the oven for 3 to 5 minutes to brown the topping.