My personal method is as follows, however, use what works best and tastes best for you:
Cook time: I look up cook times on the Instant Pot website (because I use an Instant Pot)
Here’s a link: http://instantpot.com/cooking-time/
I am at 1000′ elevation, and I tend to do better with the lower time setting, if a range of times is given.
Pressure release method: The method you use to release pressure could actually harm or ruin an otherwise perfectly cooked dish. The reasons are a bit complicated so I’ll leave it at that for now. I go to Miss Vickie’s website if I’m unsure which release method I need to use. Be advised that Miss Vickie uses a *stove top pressure cooker* so the cook times you will find are not correct for electronic pressure cookers.
Here’s a link: http://missvickie.com/howto/times/timingframe.html
Natural Release or Normal Pressure Release (NPR), in the case ofthe electronic pressure cooker, means the cook time is finished and the electronic pressure cooker is in “Keep Warm” mode. For the most part I tend to stick with 10 minutes of NPR, but that can vary depending on what the recipe says and my own preferences.
Quick Release (QR), in the case of the electronic pressure cooker, means the cook time is finished, the electronic pressure cooker has just switched to “Keep Warm” mode, but you are going to manually turn the pressure release valve (on top of cooker) to “Open”, or “Vent”, or whatever your particular model calls the release position.
EDITORIAL COMMENT: There are way too many recipes, comments, bits of advice, books, that tell you to totally, completely OVERCOOK your food. Chances are you may not notice it has been overcooked. The good news: in a pressure cooker the lost nutrients of overcooking at least stay in the liquid in the bottom of the pot. The bad news: overcooking wastes time & energy and it will turn some foods dry or pulpy (beaten to death by the excess cooking). Some foods are forgiving of overcooking, some are not. The easiest way to tell if something has been properly cooked is to know what temperature is considered ‘done’ for that food (web search USDA and/or other sources can tell you the goal temperature). Your best friend is an instant read thermometer.