When you release pressure in a pressure cooker naturally, you simply allow the pressure inside the cooker to reduce gradually over time without actively intervening. The pressure cooker cools down naturally after you turn off the heat source, and the pressure decreases as the temperature inside the cooker drops.
During natural pressure release, you do not manually open or tamper with the pressure release valve. Instead, you leave the pressure cooker undisturbed and wait for the pressure to come down on its own. This process typically takes some time, depending on the contents of the pressure cooker and the volume of liquid and steam inside.
The natural pressure release method is commonly used for certain types of dishes, such as those with delicate ingredients or foods that can foam or expand during cooking. Examples include grains, legumes, starchy foods, and dishes with dairy products or sauces. Allowing the pressure to decrease naturally can help prevent food from splattering or sputtering when the pressure is released quickly.
In contrast, the quick-release method involves manually opening the pressure release valve to rapidly release the steam and pressure from the cooker. This method is suitable for recipes where you want to stop the cooking process immediately or when the recipe calls for it.
It's essential to follow the specific instructions in your pressure cooker's user manual and the recipe you are using to determine whether you should use natural pressure release or quick-release. Improperly releasing pressure can lead to undercooked food, overcooked food, or even accidents, so it's essential to use the correct method for each recipe.