When to Use Natural and Quick Release in Instant Casserole
Instant Pot – multivarka is a board with many functions, but its ability to cook under pressure makes it indispensable for the preparation of soups, meat pieces, rich collagen, and even custard cheesecakes in a very short time frame . However, there is some mystery of the “black box” in it; food comes in, the Instant Pot is sealed and locked, and after a while the food comes out ready to eat.
Before you can reach for food or even open the pot, you need to relieve the pressure. You can either release it immediately by switching the vent valve from “seal” to “release”, or let the Instant Pot release pressure on its own, which can take five to 25 minutes. At this time, the Instant Pot will switch to the “keep warm” setting, allowing you to continue cooking. (Both methods are very simple, but the video above will help you understand each of them.)
Quick release should be used when you need to reach these food quickly, such as when you are dealing with easily overcooked proteins (such as seafood) or tender, quick-cooking vegetables (such as corn or bok choy). Natural release is mainly used to keep your kitchen countertop a little cleaner. The pressure inside the Instant Pot can cause foods with a lot of liquid to foam, and this foam can pop out in the most disturbing way, so use this type of release for soups, stews or cereals. If you don’t want to wait 25 minutes (or are worried about digesting food), let the Instant Pot dry naturally for 10 minutes, then quickly release to relieve the last part of the pressure.