30
Depressurizing the Cooker
Always follow recipe instructions for depressurizing the cooker.
Venting Methods
Once cooking completes, there are several methods to release pressure:
Natural Release (NR)
Leave the steam release handle in the
Sealing
position. As the temperature
within the cooker drops, the cooker
depressurizes naturally over time.
Depressurization time varies based
upon the volume and type of food and
liquid. When the cooker has completely
depressurized, the float valve drops into
the lid.
Quick Release (QR)
Quickly and carefully turn the steam release
handle from the
Sealing
position to the
Venting
position.
Use the handle as indicated in the illustration
and do not put your hand over the top as it could
come in contact with the steam.
A stream of steam releases through the top of the
steam release handle.
Note:
Steam may range in opacity but is always loud!
If continuous spatter occurs, turn the steam
release handle back to the
Sealing
position and
try again after a few minutes.
If spatter continues, use NR to vent the remaining
pressure.
NOTICE
Use NR to depressurize the cooker after cooking high-starch foods (e.g., soups,
stews, chilis, pasta, oatmeal and congee) or after cooking foods that expand when
cooked (e.g., beans and grains).
NOTICE
Do not use QR when cooking high-starch foods (e.g., stews, chilis, pasta and
congee) or when cooking foods that expand when cooked (e.g., beans and grains).
