Editing Pressure cooker (section)

==== Natural release ====

The natural release method allows the pressure to drop slowly. This is achieved by removing the pressure cooker from the heat source and allowing the pressure to lower without action. It takes approximately 10 to 15 minutes (possibly longer) for the pressure to disappear before the lid can be opened. On many pressure cookers, a coloured indicator pin will drop when the pressure has gone. This natural release method is recommended for foods that foam and froth during cooking, such as rice, legumes, or recipes with [[Leavening agent|raising agents]] such as steamed puddings. The texture and tenderness of meat cooked in a pressure cooker can be improved by using the natural release method. The natural release method finishes cooking foods or recipes that have longer cooking times because the inside of the pressure cooker stays hot. This method is not recommended for foods that require very short cooking times, otherwise the food overcooks.