how to open pressure cooker safety valve in stock

Pressure cooking is a wonderful way to prepare food that cooks thoroughly and quickly at a high temperature. Some are worried about the dangers of using a pressure cooker, so it is helpful to find out how to check your pressure cooker safety valve for safe operation.

For those worried that a pressure cooker might explode, the safety valve is the design feature that prevents this from happening. If the cooker has a safety valve, you can see it installed on the cooker’s lid.

A pressure cooker is designed to trap the steam inside to increase the pressure. However, too much pressure is not safe. The valve must release pressure if it gets too high.

The blog of pressure cooking today has many recipes that are delicious. There are 25 recipes for pasta so you can try a new one every day for nearly a month.

There is a weight inside many of the safety valves that is lifted by the internal steam pressure when it reaches a certain amount. When the pressure lifts the weight inside the valve, this allows some steam to escape.

Jeffrey Eisner who says “he is a nice Jewish boy from Long Island.” He started with pressure cooking by making a simple mac and cheese dish with a recipe that he shared on YouTube. The video was an immediate success and led to his making new recipes for pressure cooking.

In a sealed cooker, as the pressure builds up, the boiling point of water rises. This phenomenon is the cause of the increased heat that cooks the food more thoroughly and faster.

The science that explains this is fascinating. The normal boiling point of water under standard atmospheric pressure of 15 pounds per square inch (psi) is 212°F (100°C). In a pressure cooker, the atmospheric pressure doubles from 15 psi to 30 psi. This added pressure raises the boiling point of water from 212°F (100°C) to 250°F (121°C).

If you see steam escaping from the safely valve do not worry. The steam escaping from the safety valve is its normal function, which means the valve is working properly.

If the internal pressure within the cooker gets high enough, this lifts a weight in the safety valve that allows steam to escape. The escaping vapor lowers the pressure. You can hear the steam escaping, making a whistling sound, or rattling the valve.

The first pressure cooking devices were used in the 17th century. They were useful to remove fat and collagen from bones so that the bones could then be ground down to make a pure bone meal.

The inventor of the device, Denis Papin, called it a “steam digester” or “bone digester.” His invention was the precursor to both pressure cookers and the steam engine. Surprisingly, the early designs did not have any safety features, and this caused some of the first ones to explode while being used.

The legacy of those early pressure-cooking devices may be why some still fear this problem even today. Papin, to his credit, came up with a design improvement that is what we call a safety valve to avoid the dangers of these explosions.

By the 1930s, the modern pressure cooker design became useful in a home kitchen. The Flex-Seal Speed Cooker, invented by Alfred Vischer, came out in 1938.

These home cookers became even more popular in 1939 with the release of the design by the National Pressure Cooker Company (now called National Presto Industries), which is still manufacturing these cookers today.

The first-generation cookers had a safety valve that worked with a weight. When the internal pressure rises high enough to lift the weight, some steam escapes, and the valve makes a distinctive rattling sound.

Second-generation cookers use a spring-loaded valve that makes less noise and is adjustable for pressure sensitivity by using a dial, which is on the cooker.

Third-generation models are the most recent versions. They use an electric heating source that is regulated by the internal pressure. These devices do not need a safety valve because the heat source automatically shuts off before the pressure gets too high.

Suppose you are thinking about getting a new cooker. In that case, there is another device that you might consider called a food dehydrator, which I describe in the article entitled, “How Much Electricity Does a Dehydrator Use?” here.

For the styles of cookers with a safety valve, it may not be obvious when the valve is not working if it is blocked. You may notice the lack of steam while the cooker is heated. The valve could rarely be blocked, but if not cleaned properly, it is possible.

Alternatively, the valve may be broken, missing, or the pot may not seal properly. These problems might allow too much steam to escape. This leakage may cause the cooker not to heat up properly and not allow the internal pressure to build up to the proper level.

One of the signs of a problem with a lack of pressure is that the food takes much longer to cook than you normally expect when using a cooker of this type.

One tip in the video is not to open the cooker after finishing cooking and take the lid to run it under cold water. This sudden temperature change can make the safety valve work less well and may cause the need to change the valve more frequently.

If you use a cooker that needs a valve to work properly and the valve is broken or missing, you can replace it with a new valve. Be sure to get the manufacturer’s specifications to ensure you use the correct replacement part.

Some of these problems include the ventilation knob being open or not enough liquid is in the cooker (requires at least one cup). Another cause is the sealing ring is missing, damaged, covered with food particles, or not in the proper position.

The video narrator shows how she cleans her float valve for her instant pot that she uses as a cooker. If you use too little liquid or too much, the cooker may not pressurize.

For the type with screws, hold the valve from the bottom of the lid with the pliers and use the screwdriver to remove the screws from the top to remove the broken part. Replace it with the new one and tighten the screws that hold it in place by holding it with the pliers from the bottom of the lid again and tightening the screws from the top.

For the type with a nut, use the wrench to loosen it for removal and perhaps a socket when you put on the new valve to tighten it with enough torque to hold it securely in the proper position.

Modern pressure cookers that are in good repair are quite safe. The one caution to remember is not to overfill the cooker so that the food might block the safety valve. This overfilling with food would be very difficult to do and not something to worry about for normal use.

Be careful where you keep your cooker on the countertop because it is important to know how hot a stovetop can get. Even when turned off, a stovetop may still be very hot, which I discuss in this article.

Now you know everything you need to know about a pressure cooker safety valve. You know what they do, how they work, and how to replace one if it needs repair. Enjoy your pressure-cooking recipes without worrying about the safety valve.

If having a safety valve on your cooker still bothers you, consider buying an electric cooker without a valve that instead has a built-in safety feature that automatically shuts off power if the pressure gets too high.

There’s more than one way to open a pressure cooker and each way has its own effect on what’s inside.  What might work for a stovetop pressure cooker, might not work for an electric pressure cooker. We’re sharing the “how’s” for each of these pressure cooker opening methods to get beginners started and the “why’s” for expert cooks to sharpen their skills.

10-Minute NaturalSlowCount 10 minutes, and then release remaining pressure by opening the valve. If the pressure dissipates sooner than 10 minutes do not remove lid until time is up.1010

Using the wrong opening method can give you limp veggies, bean mush or rock-hard dry meats – here are a three principles that you must know to choose the right opening method for your pressure cooker recipe:

When the pressure cooker is both building and releasing pressure, the temperature inside is near or above the boiling point, which means the food is actually cooking during this time, too.  This is generally fine for meats, legumes and desserts.  It is not fine for vegetables that you may want to have more al dente as they continue to cook during this time-  choose the fastest release method  for veggies while more robust foods will benefit from a longer opening method.

The speed at which pressure is released is directly related to how much movement is inside the pressure cooker – more speed gives the food more movement. When pressure is released, the equilibrium that suppressed the bubbles of the boil during pressure cooking is broken and they begin breaking to the surface again. A fast release will violently release these bubbles, forcefully flinging bits of food and foam onto the underside of the lid and safety valves, while slow opening method,  such as Natural release, delicately allows the bubbles to rise into a  slow lazy simmer.  For foods which you intend to keep whole (like beans) or clear (like stock) use the slowest opening method to get the least amount of movement.

The difference in temperature between the food that comes out of the pressure cooker and the environment can affect the speed of evaporation. The faster opening methods will yield the hottest food with an accelerated evaporation of the food’s cooking liquids and juices. While the slowest opening method will have given the food a chance to cool down and the liquids will evaporate at the speed of conventional boiling.  So for foods which you intend to keep juicy (like roasts) use a slow opening method; while, foods which need reduction after pressure cooking (like a sauce), use a fast opening method.

If this is starting to sound complicated, don’t worry: all of the recipes on this website (and my cookbook) already call for the appropriate opening method. Let’s get into the “how’s”.

This list includes an opening method I came up with (Slow Normal) and another that has been unofficially around for many years (10-minute Natural) –  they add more options to your pressure cookery.  We start the list with the fastest opening method and conclude with the slowest. Further down, there’s an opening method we no longer recommend and one that used to be OK for older cookers but should not be used on modern stainless steel pressure cookers.

Sometimes this method is called Quick, Manual and, confusingly, Automatic. This is a fast opening method that can take 2 to 3 minutes.  Normal pressure release means that the cook should use the valve, or pressure releasing mechanism particular to their cooker  (such as a button to push, a lever to twist, or a slide to pull), to release pressure.  For thick recipes such as a chili or a risotto the still unopened pressure cooker should be given a few small jolts to release any super-heated seam pockets in the food after pressure is released.  This release method is used for quick-cooking foods and vegetables. It should not be used for most legume, rice and fruit-based recipes. It can be used for meat stew-type recipes (where the meat is completely covered with liquid) – but not ones where tossing the other ingredients around would mush them.

Weighted or jiggle-type pressure cookers may not have this kind of release – we recommend either using Natural Release (see below) or simply using a fork tines to gently lift the weight and release pressure.

This is a relatively fast opening method and can take from 5 to 6 minutes depending on the pressure cooker type (the element in electrics still retains heat after turning off) and fill level (more food will retain more heat).  Similar to Normal release, this method releases pressure using the cooker’s valve,  or the pressure releasing mechanism, but pressure should be released very slowly.  If the valve only allows for pressure to release full-throttle, the cook should release it in very short bursts- if anything other than steam sprays out of the valve (like foam), the valve should be closed for 10 seconds before the next slow release or short burst. The Slow Normal release is for occasions where it’s just not practical or convenient to wait for the full Natural or 10-Minute Natural release or for tricky foods (grains, legumes and fruits).

This is a slow and somewhat delicate pressure release, and as the name suggests, takes only 10 minutes – a little more if there is still pressure in the cooker that needs to be released (usually with electrics).  The 10-Minute Natural release allows for pressure to release naturally for 10 minutes and then, if there is any remaining pressure,  it is released using the Slow Normal method.  Conversely, if the pressure in the cooker goes down beforethe10 minutes are up, the lid must remain closed and the cooker undisturbed for the full 10 minutes. This method is recommended for grains which continue to cook in the residual steam locked inside the cooker without any additional heat.  The 10-Minute Natural can also be used in place of Natural Release.

This is the slowest and most delicate pressure release method, it can take anywhere from  10 to 30 minutes depending on the pressure cooker type (electrics take longer due to their thermos-like construction) and fill level (fuller pressure cookers will take longer).  The Natural release lets pressure release slowly from the cooker once the heat (or cooking program) is turned off .  It’s most recommended  opening for tricky foods that tend to foam or expand  like grains, legumes and fruits to prevent the food or its foam from spraying out of the valve;  foods that need to cool down slowly  such as braised and steamed meats and desserts to prevent their moisture from evaporating too quickly;  and,  stocks to keep the food from tossing the ingredients around in a way that would cloud it.

Some opening methods can fall out of fashion because they are either too problematic or the materials used to make the cookers (such as 100% aluminum) are no longer popular.

Using the right opening method can help a recipe end on the right note but it’s also a question of safety.  The wrong opening method could clog the safety valves or even damage the pressure cooker.

The safety valve inside a pressure cooker is a safety backup mechanism that comes into effect when the pressure inside the cooker turns uncontrollably high and finds no path to escape.

To release steam, the cooker has pressure regulating valves that Jiggle or extend outwards with the help of spring. Some release steam with the help of a computer chip!

If for any reason, the pressure regulating valve fails to release steam, the excessive pressure causes the safety valve to open up and release steam in a controlled way.

The other valve is located a little away from the pressure regulating valve. It is screwed on the lid of the cooker and is made up of synthetic rubbers like neoprene or hardened Viton.

If you see pressure steam coming out of the safety valve, it does not signify danger. It only points to some possible dysfunctions that need to be taken care of.

Damaged Gasket. A gasket is a rubber ring that helps to seal the cooker. A damaged or uneven placement of the gasket could lead compromise the seal of the cooker leading to pressure escaping from the safety valve.

Cheap quality pressure cookers made from an unknown brand are a safety hazard as they compromise on health and protection of the consumer. Low-quality safety valves malfunction easily causing steam to escape.

If the quantity of food and water is too less and water boils away, it can result in a burnt and empty cooker. Since the temperature and time duration is not controlled, the temperature inside the cooker becomes excessively high quickly leading to the safety valve breaking down.

If the pressure cooker is placed on a large flame, the flame starts licking the side walls leading to excessive temperature building and safety valve destruction

If the pressure cooker is not regularly cleaned and maintained, it can clog the pressure regulating valve forcing the safety valve to emit steam out of the cooker.

Some models come with a sealing feature that needs to be set manually. Forgetting to turn them on can cause the steam to escape from the safety valve.

For traditional pressure cookers, failure to manually adjust the temperature and pressure causes excessive pressure build-ups causing the safety valve to break or melt.

You can replace the safety valve from the outside by holding firmly the inside part so it doesn’t move. Use a screwdriver to rotate and twist the screw on the outside until it comes off.

Always buy from trusted brands as they ensure quality checks when it comes to material and usage. No amount of budgeting should compromise your safety and good health.

Make sure the rubber rings and the lid of the cooker are closed properly and in correct alignment. If the rubber ring has become loose, it is best to replace it.

Follow the tips above to avoid steam coming out from your safety valve. If, despite all precautions, the safety valve opens up, replace it with a new one.

General wear and tear are bound to happen in any cooking vessel over the years so don’t worry about it much. Fix the cause and all the best cooking scrumptious and healthy food!

Quick pressure release or natural pressure release?It’s one of the most common questions I get. Electric pressure cookers and multi-cookers like the Instant Pot, Ninja Foodi, and Crockpot Express have the ability to release pressure two ways. Instant Pot Natural Release is a frequent search term. Let me explain the difference!

Releasing the pressure can be a little intimidating to people who are new to pressure cooking—especially the quick release with the noise and jet of steam. But don’t let a little noise get between you and fabulous meals cooked in your pressure cooker!

Those are often the first questions new pressure cooker users ask. So I thought it would be a perfect time for a post explaining it for all those who have an electric pressure cooker or multi-cooker like the Instant Pot waiting for them under the tree.

When the cook time ends, your pressure cooker will beep. At this point, the recipe will direct you to release the pressure in the cooking pot. You can release the pressure two ways: a quick pressure release or a natural pressure release.

A quick pressure release is when you turn the pressure release switch to the Venting position and let the steam to release quickly when the cook time ends. This will result in a strong jet of steam coming from the pressure release valve. This is normal.If drops of liquid or foam start to emerge from the pressure release valve, simply switch the valve back to the Sealed position and use an Intermittent Pressure Release (more on that below).

Other pressure cookers may have different labels, but it’s the same basic principle. Turn the valve to allow the steam to escape / pressure to release.

When the pressure is fully released, the float valve will drop and the lid will unlock to open. For safety reasons, the pressure cooker will not open until the pressure is released and the float valve has dropped.

Using a quick pressure release stops the pressure cooking quickly. Therefore, you should use a quick pressure release when you are cooking ingredients, like vegetables, that you want to avoid overcooking.

A natural pressure release is when you leave the pressure release switch in the Sealed position when the cook time ends. This lets the pressure release slowly, without you doing anything. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

A natural pressure release is a bit anticlimactic in comparison to a quick pressure release. There is no jet of steam when the natural pressure release starts. There’s also no clear way to tell when the pressure is fully released, and no beep or signal when the lid unlocks. Sometimes you can hear the float valve drop if you’re close by.

The time it takes for the pressure to release naturally will vary depending on the ingredients and amount of liquid in the pressure cooker. A natural pressure release can take from 5 to 30 minutes in the electric pressure cooker.

Using a natural pressure release allows the cooking to stop gradually. You don’t want to open the valve quickly when the ingredients inside could be foaming. You’ll get foam shooting out through the valve, so use a natural pressure release when making steel cut oats, a large pot of soup or pasta.

You also want to use a natural release for large cuts of meat. Just like you’d let meat rest after grilling it, a slow natural release is said to let the meat relax and be more tender.

During a natural release, the cooking continues so you need to take that in to account when determining your cook time. If a recipe calls for a Quick Release, you can use a Natural Release if you prefer, but reduce the cook time.

The different types of pressure releases can also be combined. You don’t have to wait for all the pressure to release to get the benefit of a natural pressure release.

I almost always only wait 10 minutes before I release the remaining pressure. Combining the two release options reduces waiting time yet gives you many of the benefits of a natural pressure release, such as reducing foam and tenderizing meats.

An intermittent pressure release is the best of both worlds. It’s a way to quickly release pressure for foods such as pastas, soups, and certain grains, which are prone to foaming or spitting if you try to release pressure with a quick release but would be overcooked with a natural pressure release.

With this method, you open and close the pressure release valve in short intervals. This allows the pressure to escape more quickly than a natural pressure release and also prevents foam from coming out of the pressure release valve.

With some foods, one or two closed intervals is all I need before I can leave the valve in the Venting position; with other foods, if the foaming is particularly bad, I will close the valve and wait a minute or two, then slide the valve to Venting again and continue opening and closing the valve as needed.

No you do not need to turn the pressure cooker off for a quick or natural pressure release. The pressure will release on the Keep Warm setting. The benefit of not turning it off is that the time will count up so you can see how long it’s been since the pressure cooking time ended.

There is some debate about whether or not the pressure releases more slowly if it’s on the Keep Warm Setting. The Instant Pot Company’s official position is that it does not release more slowly on the Keep Warm Setting because the Keep Warm heat does not turn on until the pressure has been released.

I prefer to turn off or unplug the pressure cooker before I do a quick pressure release or natural pressure release. I seem to always forget to turn off the pressure cooker if I don’t turn it off when the pressure cooking ends. I also prefer to set a timer to remind me 10 minutes has passed and it’s time to release the pressure when I’m doing a natural pressure release.

If you’re in a hurry to get cooking, you can always skip to our Make Your First Meal post and come back to this information while you’re waiting for the chicken to cook.

Once you have your first meal under your belt, move on to some easy pressure cooking recipes. Before you know it, you’ll be making fabulous pressure cooker meals and wondering how you ever cooked without it.

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RMP6TKTW–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RMP6TM0T–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RF2F4JD0E–A steel pressure cooker is cooling on a fabric trivet on wooden table. The pressure valve is released and steam is coming out as the system gets depre

RMT94YD7–Papin holding a diagram of a steam engine, lithograph, 1689. Denis Papin (August 22, 1647 - 1712) was a French physicist, mathematician and inventor. He worked with Robert Boyle from 1676-79, publishing an account of his work in Continuation of New Experiments (1680). During this period, Papin invented the steam digester, a type of pressure cooker with a safety valve.

RMT965J2–Color enhanced lithograph of Papin holding a diagram of a steam engine, 1689. Denis Papin (August 22, 1647 - 1712) was a French physicist, mathematician and inventor. He worked with Robert Boyle from 1676-79, publishing an account of his work in Continuation of New Experiments (1680). During this period, Papin invented the steam digester, a type of pressure cooker with a safety valve.

RMMR3X05–Illustration depicting Papin"s steam engine (1707) for pumping water from mines. It was the first engine to use the safety valve he had invented twenty-seven years earlier for his "digester". (1647-1713) a French physicist, mathematician and inventor, best known for his pioneering invention of the steam digester, the forerunner of the pressure cooker and of the steam engine. Dated 19th century

RMG5CGM2–A general view of the Upper Clarendon Road in Victoria Crescent, St Helier Jersey near to where, the Royal Court in St Helier heard, Damian Rzeszowski, killed six people, including his wife and two young children, in a brutal knife attack acted like a "pressure cooker with no escape valve" as his marriage collapsed.

RMP6TM5C–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RMMR3WYE–Illustration depicting Papin"s steam engine (1707) for pumping water from mines. It was the first engine to use the safety valve he had invented twenty-seven years earlier for his "digester". (1647-1713) a French physicist, mathematician and inventor, best known for his pioneering invention of the steam digester, the forerunner of the pressure cooker and of the steam engine. Dated 19th century

RM2HYYX3D–United States. 08th Feb, 2022. A person"s hand adjusts the pressure valve on an Instant Pot pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Sftm. (Photo by Gado/Sipa USA) Credit: Sipa USA/Alamy Live News

RMP6TKXM–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RM2HTMTBX–Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends.

RM2HYYX6M–Lafayette, United States. 08th Feb, 2022. Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends. (Photo by Gado/Sipa USA) Credit: Sipa USA/Alamy Live News

RMP6TM37–A gas fitter fitting a 2 pack changeover valve with over pressure shutoff to LPG gas bottles which fuel a gas cooker in rural Wales UK KATHY DEWITT

RM2HTMTB5–Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends.

RM2J333FR–Lafayette, United States. 08th Feb, 2022. Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends. (Photo by Gado/Sipa USA) Credit: Sipa USA/Alamy Live News

RM2HTMTB7–Person"s hand holding the pressure valve from an Instant Pot automated pressure cooker, Lafayette, California, February 8, 2022. Photo courtesy Tech Trends.

Scared of cooking with a pressure cooker? Perhaps you have a memory of grandma"s pressure cooker spewing spaghetti sauce all over the ceiling. Or maybe you"re just intimidated by the idea of the enclosed pot containing so much pressure without exploding.

But really, there is absolutely nothing to worry about. Today"s pressure cookers are built with multiple safety features that ensure that cooks won"t have the same explosion issues as in pressure cooker lore of yesterday. For instance, lids have locks that must be activated before the pressure builds, and these locks won"t open until the pressure inside has been released. Most cookers also have valves to release excess pressure.

However, there still are a number of things will make cooking with a pressure cooker safer and more successful. Follow these tips for perfect results with your pressure cooker–without having to scrape spaghetti sauce off your ceiling.

Always check the rubber gasket (the ring of rubber that lines the lid of the cooker) to make sure it isn"t dried out or cracked. Some manufacturers recommend replacing the gasket annually, depending on how often you use your cooker. You might want to order an extra to keep on hand in case you discover yours is ripped just as you"re starting a recipe. Also check to make sure that there is no dried food on the rim of the pot, which could break the seal.

For most foods, don"t fill the pressure cooker more than two-thirds full, to avoid the possibility of food blocking the vents. Foods like beans and grains, which tend to swell as they cook, should only fill about half of the cooker.

A pressure cooker needs liquid to create the steam that cooks the food. A good recipe will take this into account, but if you"re creating your own, you"ll need at least 1/2 cup of water or other liquid. If the steam doesn"t seem to be building with this amount, open the cooker (releasing any steam first) and add a little more until you reach pressure.

The frothing can block the steam valves and the pressure release vents. Foods that froth includes pasta, rhubarb, split peas, oatmeal, applesauce, and cranberries. If you do want to cook these foods, follow a trusted recipe and make sure that the quantity in the pot is well below the recommended maximum fill line.

Yes, the "Colonel" did it, but you shouldn"t. Using more than a tiny amount of oil in your pressure cooker can be very dangerous and could melt the gasket and other parts.

You can release pressure in three ways: by just removing the cooker from the heat and letting it sit until the pressure goes down (natural release), running cold water over the lid of the closed pan (cold water release), or using the pot"s steam release valve to expel the steam (quick release). Make sure to protect your hands with pot holders as you"re handing the cooker, and if you"re using the quick-release method, be sure that your face, hands, and body are away from the steam vent. When you open the cooker after the steam has been released, hot steam will still escape from the pan, so as you open the pan, tip the lid away from you and hold it over the pan so that the hot condensation doesn"t drip onto you.

Remove the gasket and wash it separately, along with the lid and the pot. Clean the valve with a wooden toothpick, making sure it moves freely and isn"t stuck. Store the cooker with the lid upside down on the pot, rather than locked in place.

Often referred to as a pop-off valve, a T&P valve helps manage temperature and pressure in the water heater. It functions by automatically popping open (hence pop-off) and draining hot water from the tank to reduce temperature and pressure. This is why people call it a water heater pressure relief valve (or pressure reducing). Technically, this is incorrect. A PRV is what you install on the mainline supply to the house. T&P valves are for the water heater.

Hopefully, it"s open because it"s doing its job. It"s supposed to open to relieve pressure in the tank when necessary. If this is happening with frequency, you should consider lowering the temperature. If that doesn"t seem to make a difference, you may have a compromised T&P valve. There are two things you want to look for:Is it leaking rather than "popping" open to drain? Hard water can cause the internal components to seize up, creating a leak. It can be hard to detect this sort of leak if you are draining the T&P valve right into a pipe, so if you have that setup, try to be extra observant.

The pressure in the tank can wear the valve down, and what you"ll see is the T&P starts popping open at lower and lower temperatures. You may not have hard water in your area, but every water heater tank introduces pressure into the equation. This issue is an eventuality.

Chances are you might"ve been tempted to hit the trip lever you see on the valve. You"re on the right track, except you want to be clear of the valve once the hot water starts gushing out. Give the trip lever a quick flip and get out of the way.

The pressure relief valve is a warning device that is designed to provide both visual and audio signals to indicate that the vent pipe has been blocked and is no longer regulating pressure and there is excessive pressure in the cooker.

This part is for use only with the models 0136511 Presto® 6-Quart Stainless Steel Pressure Cooker and 0137005 Presto® 8-Quart Stainless Steel Pressure Cooker.