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A quick pressure release will cause the pressurized water inside to boil. By maintaining higher-than-the-outside pressure Pressure-cookers raise the boiling point of water - meaning you can cook your soup in liquid water at 220f. If you quickly release that pressure, that superheated liquid water will be able to turn to steam - AKA boil - and it will do so ...


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The main reason for using the quick release is to prevent overcooking, think about what would happen to white rice if you left the cooker to de-pressurise naturally: it would be mush. Of course, you could factor the time taken to come back to normal pressure into the original cooking time but that's fraught with difficulty because it's dependent on what ...



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