So he never wanted to leave <| sep |> Pressure cookers basically work by using pressure to allow for the superheating of the water the pressure keeps the water liquid while it gets to temperatures above normal airpressure boiling . If you release the pressure while the system temperature is above boiling , the water in the closed system will flashvaporize until the temperature reaches an equilibrium below 100 C via the same cooling mechanism that makes fire extinguishersair dusters get cold as you use them . This will include the moisture in the meats . It ' s basically an exaggerated version of boiling meat so long until it gets a dry texture . <| sep |> Many people reported that problem already , valve doesnt care .