Quick pressure release vs natural pressure release I have read recipies that suggest letting the pressure naturally release when cooking grains in a pressure cooker. I've always just released the pressure quickly through the pressure relief valve. 

What does releasing the pressure quickly do to grains as apposed to letting the pressure dissipate naturally through cooling?
The main reason for using the quick release is to prevent overcooking, think about what would happen to white rice if you left the cooker to de-pressurise naturally: it would be mush. Of course, you could factor the time taken to come back to normal pressure into the original cooking time but that's fraught with difficulty because it's dependent on what temperature it is in your kitchen and probably a multitude of other factors we're not aware of.