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
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.