Water or foam spurts out of the steam release valve during pressure cooking; food splatters onto the lid.

Safety: Use caution when releasing pressure; hot liquid can spray out.

Steps:

• Stop and depressurize: Turn off the cooker and carefully release pressure in short bursts to avoid splashing.
• Clean lid components: Remove the anti‑block shield, steam release valve, and float valve. Clean all parts thoroughly, ensuring all small holes are clear.
• Adjust fill level: For starchy foods (rice, beans, porridge), do not fill above the recommended maximum (often 1/2 or 2/3 of pot). Add a spoon of oil to reduce foaming if allowed by the recipe.
• Avoid thickening before pressure: Do not add flour, cornstarch, or thick sauces until after pressure cooking is complete.

Tip: If foaming persists, cook such foods on a non‑pressure program with the lid partially open.