Put the diced apples in the Instant Pot
Add sugar, honey, and lemon juice to apples, and let the mixture sit for 30 minutes
Stir the mixture, and close the lid on the Instant Pot until it beeps and locks.
Make sure the pressure valve is on 'VENTING' and press the Manual button, and set the time for 1 minute
Manually Release Pressure after cooking is done.
Open the lid and stir the Jelly
Remove from the Instant Pot and strain the apples with a cheesecloth and collect the apple juice
Don’t press the apples too much because that can cloud the apple juice. We want the jelly to look clear
Place the apple juice back into the Instant pot
In a separate bowl, Mix the cornstarch with the water until completely blended, and pour into the Jelly and stir
Turn the Instant Pot to 'SAUTE' and boil the Jelly, stirring constantly.
When the Jelly begins to boil, turn off the Instant Pot, and continue to stir until Jelly begins to thicken
Allow Jelly to cool
When Jelly begins to cool, pour into desired containers
Place in the refrigerator for up to 3 weeks, or freeze for up to 12 months
Remove from the freezer 15 minutes before using, and immediately return any unused portion to the freezer