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Releasing pressure
You must release pressure after pressure cooking before attempting to open the lid.
Follow your recipe’s instructions to choose a venting method, and always wait until the
oat valve drops into the lid before opening.
Venting methods
• Natural Release (NR or NPR)
• Quick Release (QR or QPR)
• Timed Natural Release
WARNING
Steam ejected from the steam release handle is hot.
DO NOT place hands, face or any exposed skin over
the steam release handle when releasing pressure.
DO NOT cover the
steam release handle.
DANGER
DO NOT attempt to remove the lid while the oat valve is up and NEVER
attempt to force the lid open. Contents are under extreme pressure. Float
valve must be down before attempting to remove the lid. Failure to follow
these instructions may result in serious personal injury and/or property damage.
Natural Release (NR or NPR)
Cooking stops gradually. As the temperature within the multicooker drops, the Instant Pot
depressurises naturally over time.
What to do What to expect
Once cooking is nished, leave the steam
release handle in the Sealing position until all
pressure is released.
Sealing position
Your meal continues to cook even after the Smart Programme
has ended.
This is called “carryover cooking” or “resting”, and it’s
great for large cuts of meat.
The depressurisation time may vary based on the volume,
type and temperature of food and liquid. It can take up to
40 minutes with some dishes, so plan ahead — it’s well worth
the wait!
When the pressure has been fully released, the oat valve
drops into the lid.
NOTICE
Use NR to depressurise the multicooker after cooking high-starch foods
(e.g., soups, stews, chilis, pasta, oatmeal and congee) or after cooking
foods that expand when cooked (e.g., beans and grains).
Pressurised Depressurised
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