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Releasing pressure
Quick Release (QR or QPR)
Stops cooking quickly and prevents overcooking. Perfect for quick-cooking vegetables
and delicate seafood!
What to do What to expect
Move the quick release switch from Seal to Vent and
wait until the oat valve drops into the lid.
Seal position Vent position
A jet of steam ejects through the top of the steam
release valve.
This is normal!
When pressure has been fully released, the oat valve
drops into the lid.
If you see a lot of spatter while releasing pressure, move the quick release switch back
from Vent to Seal, and wait a few minutes before trying to release pressure again. If
spatter continues, use NR to safely release the remaining pressure.
NOTICE
Do not use QR when cooking fatty, oily, thick or high-starch foods (e.g., stews,
chilis, pasta and congee) or when cooking foods that expand when cooked
(e.g., beans and grains).
CAUTION
Steam ejected from the steam release valve is hot. DO NOT place hands, face,
or any exposed skin over the steam release valve when releasing pressure to
avoid injury.
Timed natural release
The carryover cooking continues for a specic amount of time, then stops quickly when
you release the remaining pressure. Perfect for nishing rice and grains.
What to do What to expect
Leave the quick release switch in the Seal
position for a few minutes (according to your
recipe) then move it from Seal to Vent and
wait until the oat valve drops into the lid.
A jet of steam ejects through the top of the
steam release valve.
The temperature within the multicooker
drops, so the steam release may not be
as powerful as a normal QR.
When pressure has been fully released, the
oat valve drops into the lid.
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