Put the Apple juice in the Instant pot and add the sugar and the pectin. Select sauté and bring the mixture to a boil.
Boil one minute. Place the lid and seal the vent. Cook on high pressure using the manual setting for 3 minutes.
Once done, let the pressure naturally release. Pour hot liquid into hot, sterilized jars, leaving 1/4 inch head space.
Leave the lid off until it cools to room temperature. Once cool, put on the lid and store in the refrigerator.