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11
There are 2 methods to release pressure:
Natural Release (NR)
Leave the steam release handle in “Sealing” position.
The cooker dissipates heat so pressure releases naturally
over time.
This method must be used when cooking food
such as soups, stews or chilis, as well as food that
expands, such as beans and grains.
Note: Depressurization time will vary based upon volume of food and liquid.
May take 10-40 minutes, or longer.
Quick Release (QR)
Turn steam release handle from “Sealing” position to
“Venting” position.
If spatter occurs, turn steam release handle back to
“Sealing” position, and try again after a few minutes.
If spatter continues, use NR to vent remaining pressure.
WARNING
Do not lean over the steam release handle. Do not place unprotected skin over the
steam release handle.
Do not cover the steam release handle.
INSTANT TIP: 3 Stages of Pressure Cooking
1. Pre-Heat & Pressurization
2. Cook
3. Keep Warm & Depressurization
Venting Methods
CAUTION
Float valve will drop into lid when cooker has depressurized. Do not attempt to remove the lid while the oat valve is still up.
Sealing
Venting
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