What is the lowest temperature at which botulism spores are killed?
In all good conscience, the only recommendations I could follow would be USDA or an equally authoritative source, and they only recommend pressure canning at a minimum of 240F.  At 4000-6000 feet, that requires 13 lbs pressure for dial or 15 for weighted (as the weights are normally only 10 or 15 lbs).  They make no allowances for increasing time as you can for most cooking as they will not accept killing below that temperature.  Are they being overly cautious?  Possibly, but they are the ones which for years have done the scientific tests.

Now, I cannot find the articles, but I do recall that a couple years ago the USDA ordered a recall of a pressure canner built similar to an instant pot.  That canner was only rated to 2500 feet, and had a misleading label stating it was USDA compliant or some similar wording.  It was order recalled because the USDA statements were to the effect that it had never been approved, or even submitted for testing, and further, if it had been it would have failed.  That the USDA would not approve that low of a power supply as being able to maintain a consistent pressure and temperature to match what a heavy pressure canner on a stove burner can do, nor did it have a high enough heat reserve to meet those requirements.

I own both a pressure canner and an instant pot, not not for a minute would I personally think the instant pot could do the job I am afraid, and I also would not want to put that much strain on its heating element.  And frankly, except for the space it takes up, my pressure canner was cheaper so would not risk the more expensive tool that is not up to the job.