Place inner pot inside the Instant Pot. Plug it in. Add Water, Gingerbread Spice (or spice of your choice), Brown Sugar, Regular Sugar & Salt to the inner pot. Mix well.
Now add chopped apple slices to the pot along with lemon juice. Mix well. Add Butter.
Close the lid and set the valve to sealing. Now press the PRESSURE COOK MODE and set it on high for 2 minutes. As the timer goes off, follow QPR (quick pressure release). Open the lid. Give it a gentle stir.
Take out about 1/2 cup of hot liquid and add corn starch to it bit by it. Dissolve completely with a whisk or fork. Add this slurry back to the cooked apples. (If you want you can keep the corn starch slurry ready by dissolving 3 tbsp corn starch in 3 tbsp cold water. Whatever works for you.)
Press the Saute mode and cook the apples in corn starch slurry for 2-3 minutes till they start thickening. Once they start thickening, cancel Saute Mode. Take the inner pot out immediately to stop any browning or burning at the bottom. Give a good gentle stir, in a folding fashion.
Your Instant Pot Apple Pie Filling is ready.
Once cooled to room temperature, store in air tight container. Refrigerate immediately. Consume within 1 week. Or share with friends or neighbors.