With electronic pressure cookers, there are usually two modes: quick release and natural release.[1] Natural release is slower but tends to produce better resul

With electronic pressure cookers, there are usually two modes: quick release and natural release.[1] Natural release is slower but tends to produce better results for large cuts of meat. For most other food, quick release should work just fine. (the principle is the same for non-electronic pressure cookers; quick-release there simply means running cold water on the pot with the lid closed to depressurize) [1] https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/ https://www.pressurecookingtoday.com/quick-pressure-release-...