Combine Ingredients: In the Instant Pot, add the pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground cloves, allspice, and lemon juice. Stir to combine the ingredients thoroughly.

Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Select the "Pressure Cook" or "Manual" setting and set the timer for 15 minutes on high pressure.

Natural Release: After the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10-15 minutes. Then, carefully switch the valve to the venting position to release any remaining pressure.

Thicken and Simmer: Select the "Sauté" function on the Instant Pot and simmer the pumpkin mixture, stirring frequently, until it thickens to your desired consistency. This can take around 15-20 minutes. Be cautious as it thickens to avoid splattering.

Cool and Store: Once the pumpkin butter reaches your desired thickness, turn off the Instant Pot and let the mixture cool. Transfer it to airtight containers and refrigerate for up to two weeks or freeze for longer storage.

Enjoy: Use your homemade Instant Pot Pumpkin Butter as a spread for toast, a topping for pancakes or waffles, a swirl-in for oatmeal, or as a flavorful ingredient in various recipes. Savor the taste of fall in every bite!