Don't use the quick pressure release for everything

After your meal is cooked, there are two ways to release the pressure from your Instant Pot. Activating the quick release switch is the quickest way to accomplish this. A steam jet will then emerge from your Instant Pot's pressure valve as a result of this. This technique is fantastic since it enables you to open the lid securely in a short amount of time, but it isn't the best option for all cooking situations. Hot broth can shoot out of the release vent during liquid-heavy preparations like stock that call for filling the pot all the way to the fluid line. This can make a huge mess and necessitate thorough cleaning of your pot's lid.

The quick-release is especially harmful when cooking dishes like oats that are starchy and produce a lot of froth. During fast release, this foam may seep out of the steam vent. Depressurization's rapid temperature loss could also render braised meats tougher. Natural release, which simply involves waiting for the food to cool down on its own, will produce better results for all of these uses and won't spray liquid all over your kitchen. Choose the hybrid method and wait for your food to sit for about 10 minutes before pressing the release switch if you don't want to wait that long.