Quick Guide

15
Venting Methods
Once cooking completes, there are 2 methods to release pressure:
Natural Release (NR)
Leave the steam release handle in the “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)
Move steam release handle from “Sealing” to “Venting”.
A continuous stream of steam will release through the top of the
steam release handle until the float valve drops into the lid.
Note: It will be loud!
If spatter occurs, move the steam release handle back to “Sealing”, and try again after a few minutes.
If spatter continues, use NR to vent remaining pressure.
CAUTION
Float valve will drop when cooker has
depressurized. Do not attempt to open the lid
while the oat valve is still popped up.
WARNING
Do not lean over or touch
the steam release handle.
Do not place unprotected skin
over the steam release handle.
Do not cover the steam
release handle.
Sealing
Venting
Venting Methods |