How Long Does It Take Instant Pot to Depressurize: Complete Guide

How long does it take an Instant Pot to depressurize? If you’ve ever stood in your kitchen, eyes glued to that little silver float valve, waiting for it to drop, you’re definitely not alone. We’ve all been there—dinner’s done cooking, the aroma is mouthwatering, and yet…the lid won’t open. The pressure’s still releasing, and the clock keeps ticking. What gives?

Understanding how your Instant Pot depressurizes is one of the most important (and surprisingly confusing) parts of pressure cooking. Whether you’re new to Instant Pot or a seasoned user scratching your head over slow releases, this guide is your go-to resource. In this in-depth article, we’ll break down everything you need to know about pressure release—especially how long it really takes. We’ll cover natural release vs. quick release, why it sometimes seems to take forever, and how to safely speed things up without ruining your food.

You’ll learn:

• The different types of pressure release and what affects their timing
• How to know when your Instant Pot is depressurized (without guessing)
• Real-world examples, troubleshooting tips, and answers to common concerns
• Whether you should leave your Instant Pot on Keep Warm or not during natural release
• And most importantly—how to avoid overcooking or undercooking your meals during depressurization

Instant Pot Depressurization

If you’re wondering what depressurization means in an Instant Pot, you’re not alone. In simple terms, it’s the process your Instant Pot goes through to release built-up steam and reduce the internal pressure back to normal after cooking. Only when this pressure fully drops can you safely open the lid. It’s not just about convenience—it’s a key safety mechanism that protects both you and your meal.

What Exactly Happens When an Instant Pot Depressurizes?

During pressure cooking, your Instant Pot traps steam inside the sealed inner pot, raising the pressure significantly—often up to 11–12 psi (pounds per square inch) or more. This pressurized environment is what allows food to cook faster. But once the cooking time ends, that pressure doesn’t just disappear instantly.

Depressurization is the cooldown phase. The steam needs to be released in a controlled way—either slowly (natural release) or quickly (manual or quick release). Until the pot finishes depressurizing, the lid stays locked, and forcing it open could be dangerous due to the high-pressure steam inside.

Why It’s a Crucial Safety Step

Pressure cookers, including Instant Pots, are designed with multiple safety features—and the depressurization process is one of the most important. Attempting to open the lid before the pot fully depressurizes could cause burns from escaping steam or even damage to the appliance.

That’s why you should always wait for the clear signs that pressure has dropped, and never try to override the safety lock. Patience isn’t just a virtue here—it’s a safety essential.

Float Valve: Your Pressure Indicator

Your Instant Pot gives you subtle but reliable cues that tell you what’s going on inside, and the float valve is your best friend during depressurization.

Here’s what to look for:

• Float valve up (visible and raised): Pressure is still high inside. Lid is locked.
• Float valve down (dropped and flush with the lid): Pressure has fully released. You can now safely open the lid.

Most models also have a pressure release knob or switch that you can turn to release steam manually. You’ll learn more about that in the next section, but just remember: if the float valve hasn’t dropped, the pot is not done depressurizing.

Natural Release vs. Quick Release: What’s the Difference?

One of the first things new Instant Pot users get confused about is the difference between natural release and quick release. Both are methods of letting the pot depressurize after cooking, but they have totally different timelines, techniques, and effects on your food.

Let’s break it down.

What Is Natural Pressure Release (NPR)?

Natural Release means you do absolutely nothing once the cooking time is up. You leave the Instant Pot alone, and it slowly releases steam on its own as the internal temperature drops. The float valve will gradually fall when the pressure is gone—this can take anywhere from 10 to 40 minutes, depending on what you cooked and how full the pot is.

This method is gentler and great for foods that foam or need time to settle, like:

• Soups and stews
• Beans and lentils
• Rice or grains
• Large cuts of meat (to retain moisture)

Pros of Natural Release:

• Less mess and splatter
• Better texture for certain foods
• No risk of liquid spewing out

Cons:

• Takes more time
• Can slightly overcook food if left too long

What Is Quick Release (QR)?

Quick Release means you manually turn the pressure release valve (usually from “Sealing” to “Venting”) right after the cook cycle ends. This immediately releases a powerful stream of steam through the top vent, which sounds like a strong hiss.

Quick Release is best for foods that can overcook easily or don’t produce much foam, like:

• Steamed veggies
• Chicken breasts
• Eggs
• Fish or seafood

Pros of Quick Release:

• Much faster (2–5 minutes)
• Stops the cooking process immediately

Cons:

• Can be messy if food inside is starchy or foamy
• Risk of burns if you’re not careful near the steam vent

Quick Comparison Table: Natural Release vs Quick Release

Feature	Natural Release (NPR)	Quick Release (QR)
Time to Depressurize	10–40 minutes	2–5 minutes
User Action Required	None (just wait)	Manual turn of the steam valve
Best For	Soups, stews, meats, grains	Veggies, eggs, quick-cook items
Steam Intensity	Gentle and quiet	Strong jet of steam (loud!)
Food Safety & Texture	Prevents splattering, preserves structure	May dry out or splatter if not careful
Overcooking Risk	Slight (if left too long)	Minimal (cooking stops instantly)

How Long Does It Take for an Instant Pot to Depressurize?

How long does it take an Instant Pot to naturally depressurize? That’s one of the most common questions for new users—and honestly, even seasoned home cooks can be surprised by the wait time. The truth is, depressurization isn’t one-size-fits-all.

In general, you can expect:

• Natural Release (NPR): Anywhere from 10 to 30 minutes (and sometimes longer)
• Quick Release (QR): Roughly 2 to 5 minutes, depending on internal pressure and contents

But those are just ballpark figures. The exact time it takes for your Instant Pot to depressurize depends on several factors—some within your control, others not.

Let’s Look at Why NPR Takes Longer

Natural Pressure Release works by letting steam escape gradually, as the temperature and pressure inside the pot drop on their own. It’s a passive process—meaning you’re not doing anything to help it along. This method keeps food from being disturbed and reduces the risk of foamy or starchy spills, which is why it’s often preferred for:

• Brothy soups
• Beans or legumes
• Large roasts or thick meats
• Rice and grains

But because the pressure is dissipating without any venting assistance, the more hot liquid or dense food you have inside, the longer it’ll take.

Quick Release: Much Faster, But Not for Everything

Quick Release cuts the waiting time down drastically. You flip the steam valve from Sealing to Venting, and a strong stream of pressure escapes through the vent. This fast depressurization means the cooking process stops almost instantly—which is great when you want to avoid overcooking delicate items like:

• Steamed vegetables
• Soft-boiled eggs
• Fish or shrimp
• Pasta

However, QR isn’t always appropriate, especially if your recipe involves lots of liquid or ingredients that foam (like oatmeal or beans). Forcing out steam quickly in those cases can lead to sputtering, burns, and a messy lid.

What Affects Depressurization Time?

Wondering why your Instant Pot seems fast one day and sluggish the next? Several key factors affect how long it takes for your Instant Pot to depressurize. Let’s explore them one by one so you can get better at predicting release times—and avoid that frustrating “Why is it taking forever?!” moment.

Altitude and Room Temperature

Believe it or not, where you live matters. At higher altitudes, water boils at a lower temperature, which affects both how long it takes to build and release pressure. Also, cooler kitchens allow the Instant Pot to cool down (and depressurize) faster than warmer ones.

Tip: If you’re cooking in a hot kitchen, natural release could take 5–10 minutes longer.

Recipe and Food Volume

This is one of the biggest factors. A pot filled with broth, beans, or stew will take much longer to depressurize naturally than a pot with just 2 cups of water and a chicken breast.

More food = more trapped steam = more time for pressure to drop.

Sealing Ring Condition and Float Valve Function

A worn-out sealing ring can mess with how your Instant Pot holds or releases pressure. Likewise, if the float valve is sticky or clogged, it may take longer for pressure to visibly release—even when internal pressure is already dropping.

Pro tip: Clean your float valve and check the silicone sealing ring regularly for better performance.

“Keep Warm” Mode On or Off

If “Keep Warm” is turned on after cooking, it can extend the natural release by keeping the internal temperature higher. With “Keep Warm” off, the pot cools faster and the pressure drops sooner.

Table: Average Depressurization Times by Food Type

Food Type	Recommended Release	Estimated NPR Time	Estimated QR Time
Soups & Stews	Natural Release	20–30 minutes	⚠️ Not Recommended
Chicken Breasts	Quick Release	10–15 minutes	2–3 minutes
Beans & Lentils	Natural Release	20–25 minutes	⚠️ Risk of Foam
Broccoli / Veggies	Quick Release	5–10 minutes	1–2 minutes
Large Roasts	Natural Release	25–35 minutes	⚠️ Will Dry Out
Pasta Dishes	Quick Release	10–15 minutes	2–4 minutes
Rice / Grains	Natural Release	10–20 minutes	⚠️ May Spew Starch

⚠️ = Use caution or avoid QR depending on the recipe and amount of liquid

Instant Pot Quick Release vs. Natural Release (With Examples)

If you’ve ever been torn between letting your Instant Pot cool down naturally or flipping the steam valve right away, you’re not alone. Choosing between Instant Pot manual release vs. natural release can feel confusing—but the right method can make or break your recipe.

Let’s take a closer look at when and why you should use each one, and real-life examples to help you decide confidently.

Quick Release (QR): When Every Minute Counts

Quick Release, also called manual release, involves turning the steam release valve to “Venting” immediately after the cooking cycle ends. This sends a powerful jet of steam out of the top and drops the pressure in just 2–5 minutes.

Best for:

• Delicate foods that overcook easily (vegetables, pasta, seafood)
• Short cooking time recipes
• Meals you want to stop cooking immediately

🚫 Avoid Quick Release with:

• Starchy or foamy foods (beans, oats, rice)
• Brothy recipes (risk of spraying hot liquid)

Natural Release (NPR): When Gentle Matters Most

With Natural Release, you let the pressure come down slowly on its own. No turning valves. Just wait for the float valve to drop—usually 10–30 minutes depending on contents.

Best for:

• Soups and stews (to avoid mess)
• Rice, grains, and legumes (so they finish cooking fully)
• Large meats (to lock in moisture and tenderness)

Real-Life Example: My First Beef Stew Disaster

A few winters ago, I cooked a hearty beef stew in my Instant Pot for a family dinner. I was running behind and decided to use Quick Release to save time.

Big mistake.

The second I turned the valve, thick broth and bits of carrots shot out of the steam vent like a geyser. My countertops were a mess, and the beef turned out a bit tough because it didn’t get the gentle finish of a Natural Release.

Now? I always use Natural Release for soups and stews. It adds 15–20 minutes, but it’s so worth it.

Quick Comparison Recap

Release Type	Best For	Time	Risk Level
Quick Release	Veggies, eggs, fish, pasta	2–5 mins	Higher (steam burns, mess)
Natural Release	Meats, soups, rice, beans	10–30 mins	Lower (cleaner, gentler)

Does “Keep Warm” Mode Affect Natural Release Time?

Yes—the “Keep Warm” mode absolutely affects how long it takes your Instant Pot to naturally depressurize.

When this setting is enabled, the Instant Pot continues to gently heat the contents after the cook cycle ends. That means the internal temperature stays higher for longer, which slows down the cooling process—and, by extension, slows down the natural pressure release.

Why It Matters

During natural release, the pressure reduces as the temperature gradually drops. But when “Keep Warm” is on, you’re keeping the pot hotter, which extends the time it takes for pressure to reach a safe level. This may add 5 to 15 extra minutes (or more), especially with larger or denser meals.

Best Practice: Turn Off Keep Warm for Faster Natural Release

If you’re looking to speed things up safely, the best option is to manually turn off Keep Warm when the cooking time finishes. Most Instant Pot models let you press “Cancel” immediately after cooking ends to prevent the warming phase from kicking in.

Example:

• With “Keep Warm” ON: Natural release for stew may take 30 minutes
• With “Keep Warm” OFF: Same recipe may be done releasing in 20 minutes

Does Instant Pot Natural Release on Keep Warm?

Yes, the Instant Pot does naturally release on “Keep Warm”—but slower. So if you’re not in a rush and want your food to stay hot, it’s perfectly fine. Just know that it’s not the fastest path to depressurization.

Pro Tip: For batch cooking or meal prepping, turning off “Keep Warm” can save you a surprising amount of time over multiple recipes

Instant Pot Natural Release with or without Power?

Ever wonder what happens if you unplug your Instant Pot right after cooking finishes? Will it still release pressure properly?

Here’s the good news: Yes, the Instant Pot will still complete a natural release even if it’s turned off or unplugged.

How Natural Release Works Without Power

Once the cooking cycle ends, the lid stays sealed and the pressure naturally begins to drop as the temperature falls. This is a mechanical process, not an electric one. The float valve will eventually drop, whether the power is on or not.

Pros of Unplugging During Natural Release:

• Saves electricity
• Prevents “Keep Warm” from turning on (slower release)
• Slightly quicker cooldown

Cons:

• No digital countdown or display
• You’ll need to watch manually for the float valve to drop

Best Practice: If you prefer a faster natural release, turn the Instant Pot off manually or unplug it to prevent the Keep Warm function from extending the process.

Will Instant Pot Natural Release When Off?

Yes, natural release still happens with the power off. The lid remains locked until internal pressure drops and the float valve lowers—whether or not the machine is plugged in.

Tips to Speed Up Depressurization Safely

Sometimes you’re in a hurry—but safety still comes first. If you want to depressurize your Instant Pot faster without risking spills or burns, these tips can help speed things up safely and effectively.

Elevate Your Instant Pot

Set your Instant Pot on a cooler surface like a wooden board or even a trivet on your countertop. This increases airflow around the pot and helps it cool down quicker, especially during Natural Release.

Use the Ice Pack Trick (With Caution)

For advanced users only: Place a cold, damp towel or a bag of ice on top of the stainless steel lid (not over the steam vent!). This helps lower the internal temperature faster, which can reduce NPR time by several minutes.

⚠️ Never block the vent or apply ice directly to the steam release valve.

Tilt the Pot Slightly

Some experienced cooks carefully tilt the Instant Pot slightly forward or sideways once the float valve is close to dropping. This helps steam escape more evenly from food-heavy areas.

⚠️ Only do this if you’re confident and the pot is stable.

Keep the Vent Clean

A clogged steam valve or float pin can trap pressure longer than necessary. Make sure your steam vent, float valve, and sealing ring are clean after every few uses to avoid slow release issues.

Mistakes and How to Avoid Them

Instant Pot cooking is a game changer—but it comes with a few pitfalls, especially around depressurization. Here are the most common mistakes users make (and how to avoid them like a pro).

Opening Too Early

Trying to open the lid before full depressurization is dangerous. The Instant Pot locks the lid until pressure drops, but always double-check the float valve is fully down before turning the lid.

Solution: Wait for the click or the drop in the float valve and always release remaining pressure if needed.

Forgetting to Set to “Sealing”

If you start a recipe with the steam valve accidentally left on “Venting,” your pot may never build pressure properly. The result? Undercooked food and delayed cooking.

Solution: Always check the valve is set to “Sealing” before you hit Start.

Overfilling the Pot

Adding too much liquid or food—especially foamy ingredients—can cause pressure issues and messy QR attempts.

Solution: Follow the fill line and never go above ⅔ full for pressure cooking. For foamy foods like beans or grains, stay under halfway.

What I’ve Learned From My Kitchen

It was early on in my Instant Pot journey, and I was excited to try pulled pork. I followed the recipe, nailed the seasoning, and hit “Pressure Cook.” When it beeped done, I immediately flipped the steam valve—and within seconds, hot steam blasted upward with a loud hiss that startled me.

Even worse? I thought it was safe and twisted the lid too soon. The float valve hadn’t dropped yet.

Thankfully, nothing serious happened—just a puff of hot air and a lesson I won’t forget. But it was enough to shake my confidence.

From that day forward, I became borderline obsessed with learning how my Instant Pot actually works. I read manuals, watched tutorials, and experimented with every kind of release method.

Now? I use Natural Release for stews and meats without rushing, and Quick Release for eggs and veggies—and my meals have never turned out better.

Cooking isn’t just about timing. It’s about learning how to trust the process—and your tools.

FAQs

❓How long does natural release take on an Instant Pot?
Natural release usually takes 10 to 30 minutes, depending on the amount of food and liquid in the pot.

❓Why is steam still coming out after cooking ends?
Steam may continue if pressure is still high inside. This is normal during Natural Release and part of the cooling process.

❓Can you open the Instant Pot before it fully depressurizes?
No. The lid will stay locked until pressure is fully released. Forcing it open can be dangerous.

❓How do I check if pressure has released completely?
Wait for the float valve to drop and ensure no steam escapes when you gently turn the vent. Then it’s safe to open.

❓Is it okay to turn off the pot during natural release?
Yes. Turning off or unplugging the Instant Pot will not interrupt natural release—it may even make it faster.

❓What’s the fastest safe way to release pressure?
Quick Release is the fastest, taking about 2–5 minutes. But only use it for foods that don’t foam or splatter.

❓Should I leave the steam vent open or closed during cooking?
Closed (Sealing). This allows the pot to build and maintain pressure. If left open, it won’t cook properly.

❓Why does the quick release sometimes take longer than expected?
A full pot or very hot liquid can release steam for several minutes before the float valve drops. That’s normal.

Final Thoughts + Reader Challenge

So, how long does it take Instant Pot to depressurize? As you’ve seen, the answer depends on what you’re cooking and how you release the pressure—but understanding the difference between natural release and quick release makes all the difference.

To recap:

• Natural Release takes 10–30 minutes, great for soups, meats, and foamy dishes.
• Quick Release takes 2–5 minutes, perfect for veggies, pasta, or eggs.
• Turning off “Keep Warm” and maintaining a clean float valve can speed things up.

Now it’s your turn.
What’s your typical release time for your favorite recipe? Have you ever had a “steam surprise”?