These are the three different type of pressure release technique used for cooking different type of foods. * Natural Release: Recommended for frothy foods, high- liquid foods, big meat pieces and all other foods that can be overcooked without an issue. You leave the cooker and the pressure will come down on its own. * Quick Release: It is used for food items that have as short cooking time. This include soft vegetables, sea-food, adding vegetables halfway the cooking. You press and pull the steam release valve once the cooking over. * Cold Water Release: The fastest cooking method for a stovetop pressure cooker. Put the cooker under a tap, run the water over the lid and along both the sides. Never place the valve underwater.