Knowing how to release the pressure in a pressure cooker is important. It can be done in two ways, the first of which is to allow the steam to release naturally by simply removing the pressure cooker from the heat source at the end of the cooking time. It should then be left for about 10 -- 15 minutes before opening to cool down, which releases the pressure naturally. Using this method is particularly important when cooking meat as the fibres will relax as a result of the final gentle pressure and maximise the tenderness (it's equivalent to allowing the meat to rest after it's been cooked on the stovetop or in the oven). Allowing the pressure to release naturally is also important for dishes such as risotto because the rice can then continue to cook slowly, absorbing all the liquid and flavours in the process. The second way of releasing pressure is the quick release method, which is accomplished by carefully placing the pressure cooker in the sink and running cold water over the lid taking care that none gets into the valves. The pressure will be released quickly and when the pressure valve goes down it can be safely opened. Many pressure cookers also have a pressure release button which, when depressed, will allow the steam to escape quickly (your user's manual will have details). Safety Note: Steam can cause nasty burns so always release the steam and open the lid away from yourself or anybody in the