Editing Pressure cooker (section)

==== Manual, normal, regular, or automatic release ====

This method is sometimes called a ''quick release,'' not to be confused with the cold water release (mentioned below). It involves the quick release of vapor by gradually lifting (or removing) the valve, pushing a button, or turning a dial. It is most suitable to interrupt cooking to add food that cooks faster than what is already in the cooker. For example, since meat takes longer to cook than vegetables, it is necessary to add vegetables to [[stew]] later so that it will cook only for the last few minutes. Releasing the steam with care avoids the risk of being scalded by the rapid release of hot steam. This release method is not suitable for foods that foam and froth while cooking; the hot contents might spray outwards due to the pressure released from the steam vent. Pressure cookers should be operated with caution when releasing vapour through the valve, especially while cooking foamy foods and liquids ([[lentil]]s, [[bean]]s, grains, milk, [[gravy]], etc.){{citation needed|date=September 2019}} This release method takes about two minutes to release the pressure before the lid can be opened.