Ways to Release Pressure in a Pressure Cooker
If you’re new to pressure cooking and you haven’t tried a recipe yet,
the terms you read on a typical pressure cooker recipe can be confusing.
One of the most important steps in cooking under pressure is learning
how to release steam properly. In general, you cannot remove the lid
from a pressure cooker until all the pressure inside has been released.
Don’t even try to force-open the lid if it won’t open; just take the
word of experts in pressure cooking and leave the lid alone because
hard-to-open lids often indicate pressure is still inside.
Pressure cooker recipes should indicate which method of releasing
pressure is required to complete the cooking process. There are three
ways to release pressure – cold water release, quick release and natural
release. Below is a detailed explanation of each method, when a certain
method should be used and precautions you should take when using each
method.
1) COLD WATER RELEASE METHOD (Takes 1-3 minutes)
This method of releasing pressure is the fastest way to reduce steam.
As its name suggest, cold water release method requires you to remove
the pressure cooker from the stove, place it on the sink and run cold
water over the pressure cooker, allowing pressure to release more
quickly.
When to use: It is used when you need to release pressure and
temperature immediately. It can also be an alternative method when
recipes call for “quick release,” but your pressure cooker doesn’t have
a button or knob to reduce steam instantly.
Recommended Foods: This method is best used for foods with
very short cooking times, or if the recipe requires you to stop the
cooking quickly. It is ideal for serving seafood and crisp vegetables.
Directions: Position the cooker in the sink, tilting it at a
slight angle. Run cold water around the cooker, carefully avoiding the
valve or vent pipe, but letting it run the side of the cooker. You can
also fill the sink with cold water and let the cooker sit on the water.
Precautions:
- Never run the water over the vent pipe or pressure regulator.
- Never use this method if you’re using an electric pressure
cooker.
2) QUICK RELEASE METHOD OR “TOUCH RELEASE METHOD” (Takes around 4-5
minutes)
This method is the easiest of them all because you only need to turn
a knob or push a button for pressure to be released. The knob or button
is usually located on the lid, which you need to press manually.
First-generation pressure cooker models rarely have this feature
included in the designs, but all second-generation cookers have been
integrated with an automatic-release method. If your pressure cooker has
this feature, simply follow the instruction manual on how to release
steam and pressure using this method.
When to use: Use this method when you need to reduce pressure
immediately without lowering heat of foods inside the cooker.
Recommended foods: This method is usually used if recipes include foods
that require you to check for doneness regularly. It can also be used
for foods that have different cooking times, so you could interrupt
cooking to add more foods or set aside cooked ingredients.
Directions: If your pressure cooker has a knob or button
designed for the rapid release of pressure, you can take advantage of it
by using this method to save time. Depending on your cooker’s model, you
simply need to turn the knob or press a button to release steam. You can
then open the cooker quickly without waiting for the pot to cool. You
can also return to pressure immediately as though you didn’t stop the
cooking process.
Precautions:
- Avoid using this method if a recipe includes foods that could
froth, foam or increase in volume. This rule also includes recipes
that are mostly liquids, such as broth or soup. The reason for this
is that the contents could boil up or foam and escape through the
release valve.
- Never lift, tilt or slant the pressure regulator’s weight in
hopes of lowering pressure more quickly. If the weight slips off the
vent pipe, the contents can escape through the vent pipe as well.
3) NATURAL RELEASE METHOD (Takes 10 to 20 minutes)
This method involves the longest wait time for pressure to be
released because all you have to do is remove the pressure cooker from
the heat source and wait for the pressure to release on its own accord
as the temperature of the pot slowly reduces.
When to use: This method is best used in foods that need to be
continually cooked as the pressure gradually subsides on its own.
Recommended Foods: If you want to keep the skin of potatoes, beans or
other foods intact, this method is highly recommended. It is also used
for foods that foam, froth, increase in volume and those that contain
mostly liquids. Foods with long cooking times such as soups and roasts,
tough cuts of meat and other recipes which require extra cooking time is
best used with method to make foods more flavorful and tender.
Directions: The time it would take for the pressure to subside
completely depends on several factors, such as ingredients used, volume
of foods being cooked and the materials of your pressure cooker.
Generally, 15 minutes would be enough for pressure to be released
naturally, but it could also take longer or shorter. If it did take
longer, but you’re in a hurry, you can always use the cold water release
method.
Precautions:
- Since pressure is released naturally, overcooking can occur.
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