Prepare the peppers by cutting and removing the seeds. Dice and place in the pressure cooker pot.
Add the sugar. Stir to combine and then let sit for 20-30 minutes to macerate the peppers.
Pour in the cider and vinegar. Stir and then close the lid and set to sealing.
Cook on manual pressure for 2 minutes.
Natural release for 10 minutes and then release the remaining pressure. Turn the pressure cooker off.
Carefully use an immersion blender to to remove most of the remaining pepper pieces.
Turn the pressure cooker on the sauté setting and add the pectin.
Simmer for 1-3 minutes or until the mixture just starts to thicken. It will continue to thicken as the mixture cools.
Allow to cool for at least 10 minutes before transferring to jars.