How Do You Release Pressure From a Pressure Cooker?

There are two ways to release pressure from a pressure cooker: turn off the heat and leave the pot alone, letting the pressure drop on its own (natural release), or take the pot to the sink and run cold tap water over the lid to bring the pressure down fast (quick release).

Which one to choose depends on what's cooking; some dishes keep gently cooking in their own steam as pressure drops slowly, while for others that extra cooking isn't wanted.

When should you use natural release?

For legumes and meat dishes like dried beans and chickpeas, natural release is usually preferred; as pressure drops slowly, the hot steam inside keeps gently cooking the food and helps the meat soften further. This can take about 10-20 minutes depending on the size of the pot.

There's no need to rush a natural release; the lid shouldn't be opened until the pressure indicator has fully dropped and the valve has gone quiet, or the pressure still inside will make the lid hard to open.

How do you do a quick release?

For a quick release, the pot is taken off the heat, moved to the sink, and cold water is run over the lid, kept away from the valve; the sudden cooling from outside drops the internal pressure fast, and the pin goes down within seconds. This method is favoured for ingredients like vegetables that fall apart if overcooked.

While running the water, hands and face should stay clear of the lid; a sudden burst of steam escaping the lid can cause burns.

What's the difference between the two methods?

With natural release, food stays hot and keeps gently cooking until pressure drops, which helps tougher cuts of meat soften further. With quick release, cooking stops almost instantly, which locks the texture in place right where it was.

Choosing the wrong method changes the result: vegetables can turn mushy with natural release, while meat dishes can come out less tender than expected with quick release.

What happens if the lid is opened before pressure drops?

If someone tries to force the lid open while pressure is still inside, the safety mechanism usually won't let it open; this isn't a fault, it's a built-in protection. Instead of forcing the lid, the pressure should be allowed to drop fully first.

If the valve is forced open before pressure drops, hot steam and liquid inside can burst out suddenly; that's why the valve should always be turned away from the body and face.

What about older pressure cookers without a separate valve?

On older, single-valve stovetop pressure cookers, the pressure indicator is usually just a small pin or a whistling valve on the lid; with these there's no separate quick-release button, so a fast release can only be done by taking the pot to the sink and cooling it with cold water from outside. Natural release still works the same way — turn off the heat and wait.

Newer electric pressure cookers usually have a dedicated steam-release button; pressing it lets pressure down in a controlled way without needing cold water at all. Electric models often also show the remaining pressure level on a display, making it easier to tell when the lid can safely be opened.