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Another common problem with pressure cookers is, the cooker lid gets tight and remains jammed even after the heat is turned off. It is often caused by the internal pressure of the pressure cooker. The pressure release may be insufficient and ends up jamming the lid.
Here's what you can do:
Pour some cold water on the lid to release excessive pressure, or
If the lid remains jammed, remove the pressure valve and allow the pressure cooker to heat on high. That will release the pressure, and the lid will loosen its grip.
we have a pressure cooker and you put about a 1/2 inch of water in the bottom, make sure the rack is in bottom under food. then put lid on tight and make sure the seal around the inside of the lid is still soft and movable this means it will seal properly and not leak out the hot air. once the steam starts to build up when it has been on the burner for a couple of minutes, steam should be coming out the center of the lid and there is a little valve that has a pin in the middle of it that will lift up when the pressure is high enough to cook the food, some times I have to tap it with a fork, once the little pin is sticking up by its self put the pressure cap on, ours has a little black stick in the middle that rises as the pressure builds and with practice I know that when I can see 2 rings on the black center then the potatoes are cooked. they can be a very great time safer but dangerous if not used correctly. once the desired amount of rings have raised turn off the heat. NOW DO NOT OPEN until the little silver pin lays flat in the lid again then you know the pressure has reduced enough to safely open the cooker. always open away for your face as it will still be very hot. hope this helps.
Most crock pots are made of porous ceramic and is relatively brittle. It is glazed on all sides (except the bottom usually), to make it hold liquids without absorption. The lids, usually glass or thermoplastic, sit of top, but do not usually fit tightly as this could crack the crock. Also, it is not a pressure cooker, so you want excess steam to vent. The lid just keeps the heat inside and allows condensation to drip back into the crock, reducing the speed at which the fluids cook off, thus the term slow cooker.
The valves on the lid are "floating" valves, that means they will not sit firmly on the lid. However, food and gunk can get stuck in these valves. Remove it, soak it in hot soapy water, clean the inside with a toothpick and also clean the pipe on the lid that holds the weight. Your pressure cooker should be as good as new!
Probably it was put away with dirty valves and the pressure signal is still up preventing you from opening the lid. Simply use a toothpick to push down the metal bar that sticks up from the lid, then twist and open!
make sure u DO NOT lock the clips while cooking, its not a pressure cooker. if you lock the lid the heat and pressure from whatever you are cooking causes an air-tight seal and the lid will shatter or the ceramic pot it self will crack...