Pressure cooker- quick cool down or not?

[Stock Pot]

I have to say I am not a big fan of the natural cool down method. It introduces too many timing uncertainties. Pressure cookers are only good for certain foods and you always have to get the timing exactly right. So I'm a quick cool-down guy.

 

[GotGarlic]

It depends on the food. The recommendation with the Instant Pot, in general, is to use natural release for meats, beans and pasta, and quick release for other foods - except for hard-cooked eggs [emoji2] For me, they're perfect with four minutes of pressure cooking time and four minutes of natural release, then into an ice-water bath to cool.

I have only used a stovetop pressure cooker once. It made me nervous so I never used it again.

 

[Katie H]

We have a Kuhn Rikon pressure cooker that has a "tap" on top quick release feature. What it amounts to is you simply tap, or press, on the pressure knob on the lid until the pressure is fully released. It's easy and all it requires is a wooden spoon to complete the reduction in pressure.

Never had a pressure cooker more user friendly than our Kuhn Rikon.