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Releasing pressure
Venting methods
Natural Release (NR or NPR)
Cooking stops gradually. As the temperature within the multicooker drops, the Instant Pot
Pro Crisp depressurises naturally over time.
What to do
What to expect
After cooking has finished, leave the
quick release switch in the
Seal
position
until the float valve drops into the lid.
Seal position
Your meal continues to cook even after the Smart Programme ends.
Instant Tip: This is called “carryover cooking” or “resting” and
it’s great for large cuts of meat.
The depressurisation time may vary based on the volume, type
and temperature of food and liquid. Unless you use QuickCool
™
technology, NR can take up to 40 minutes with some dishes, so plan
ahead — it’s well worth the wait!
See
QuickCool
to find out how to naturally release pressure faster
than ever before!
NOTICE
Use NR to depressurise the multicooker after cooking high-starch foods
(like soups, stews, chillis, pasta, oatmeal and congee) or after cooking foods
that expand when cooked (like beans and grains).
Quick Release (QR or QPR)
Stops cooking quickly and prevents overcooking. Perfect for quick-cooking vegetables
and delicate seafood!
What to do
What to expect
Move the quick release switch from
Seal
to
Vent
and
wait until the float valve drops into the lid.
Vent position
When the steam release cover is installed properly,
you’ll hear a muffled hiss as steam hits the cover
and disperses.
If the cover is not installed properly, a loud jet of steam
will be ejected through the top of the steam release
valve.
NOTICE
Do not use QR when cooking fatty, oily, thick or high-starch foods (e.g., stews,
chilis, pasta and congee) or when cooking foods that expand when cooked
(e.g., beans and grains).
If you see a lot of spatter while releasing pressure, move the quick release switch back
from
Vent
to
Seal
, and wait a few minutes before trying to release pressure again. If
spatter continues, use NR to safely release the remaining pressure.
Seal
Vent
Seal
Vent
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