pot holder or glove until you are comfortable, but with today’s cookers this should not be necessary. be prepared for a loud noise as the steam gets released, and keep your face far away.
cold release: when cooking time is crucial, like for spinach or delicate vegetables. bring the pressure cooker to the sink and splash the lid—but not the valve—with cold water to cool it down quickly.
be sure the steam has been released before opening the cover. the instructions for mine say 15 minutes after a timed release, but five is usually enough. never force the cover open.
some foods need to cook less time than others. to add food in 