Both "quick pressure release" and "natural pressure release" are terms associated with using electric pressure cookers, such as the Instant Pot. They refer to methods of releasing the built-up steam inside the cooker after the cooking process is complete. Here's what each term means:   Quick Pressure Release (QPR):  As soon as the cooking cycle finishes, you release the pressure manually. This is done by turning the steam release handle to the "venting" position, which allows the steam to escape quickly. It's essential to be cautious when using this method to avoid steam burns. QPR is typically used for foods that might become overcooked or too soft if they continue sitting in the pot, such as vegetables or seafood. Natural Pressure Release (NPR):  After the cooking cycle finishes, the pressure is allowed to drop naturally without any intervention. You don't open the valve or do anything; you simply wait. As the pressure cooker cools down, the pressure inside drops slowly. This can take anywhere from 5 to 30 minutes, depending on the quantity and type of food inside. NPR is often used for foods that benefit from a little additional cooking time as they sit in the residual heat, such as meats, stews, and some grains.