How to Release Pressure on a Pressure Cooker

Published: July 9, 2026·Updated: July 9, 2026

There are two ways: natural release — turn off the heat and let the pressure fall on its own over 10–30 minutes until the float valve drops — and quick release — move the valve to venting so the steam jets out in a minute or two. Use natural release for meat, beans and foamy foods, quick release to stop delicate foods overcooking, and only open the lid once the float valve has fully dropped.

Recommended

Natural release for meat, beans and foamy foods; quick release for delicate ones — and only open after the float valve drops — A pressure cooker won't unlock until the internal pressure is gone, and you have two ways to get there. Natural release means you turn off the heat (unplug an electric one) and simply wait: the pressure falls gradually as it cools and the float valve or pin sinks on its own, usually in 10–30 minutes. It's the gentle option and the right one for meat, beans, grains, soups, and anything foamy or starchy, because a sudden release would spray hot liquid and foam out of the vent. Quick release means you move the pressure valve to the venting position (or press the release button) so steam blasts out fast and the valve drops in a minute or two — use it for delicate vegetables and quick dishes you want to stop cooking immediately. Keep your hand and face away from the jet of steam and nudge the valve with a spoon rather than your fingers. Whichever you use, the pin dropping is the signal it's safe: never force the lid while it's still up, and if liquid sputters during a quick release, switch back to natural for a bit. On an old-style stovetop cooker with a weight, lifting the weight is the quick release, and running cold water over the lid drops the pressure fast when there's no vent valve.

Method	How	Best for
Natural release	Turn off heat, wait 10–30 min for the valve to drop	Meat, beans, grains, foamy or starchy foods
Quick release	Move the valve to venting, steam jets out	Delicate veg; stop cooking right away
Safety	Open only once the float valve has dropped	Lid stays locked while pressure remains
Stovetop, no valve	Run cold water over the lid	Drops pressure fast on old-style cookers