Quick Pressure Release or Natural Pressure Cooker Release
Quick pressure release or natural pressure release? It’s one of the most common questions I get. Electric pressure cookers and multi-cookers like the Instant Pot, Ninja Foodi, and Crockpot Express have the ability to release pressure two ways. Instant Pot Natural Release is a frequent search term. Let me explain the difference!
Releasing the pressure can be a little intimidating to people who are new to pressure cooking—especially the quick release with the noise and jet of steam. But don’t let a little noise get between you and fabulous meals cooked in your pressure cooker!
Here are the most common questions and answers for the different types of pressure releases.
What is the difference between a quick pressure release or natural pressure release, and when do I use them?
Those are often the first questions new pressure cooker users ask. So I thought it would be a perfect time for a post explaining it for all those who have an electric pressure cooker or multi-cooker like the Instant Pot waiting for them under the tree.
When the cook time ends, your pressure cooker will beep. At this point, the recipe will direct you to release the pressure in the cooking pot. You can release the pressure two ways: a quick pressure release or a natural pressure release.
I really like the way the Instant Pot summarizes the two pressure releases:
Now for the details:
Q: What is a Quick Pressure Release?
A quick pressure release is when you turn the pressure release switch to the Venting position and let the steam to release quickly when the cook time ends. This will result in a strong jet of steam coming from the pressure release valve. This is normal. If drops of liquid or foam start to emerge from the pressure release valve, simply switch the valve back to the Sealed position and use an Intermittent Pressure Release (more on that below).
- Instant Pot Duo: Turn the pressure release handle from Sealing (triple-S icon) to Venting (steam icon).
- Ninja Foodi: Turn the pressure release valve from Seal to Vent.
- Crockpot Express: Turn the steam release valve from the Closed/Seal position (X over the steam icon) to the Open/Release position (steam icon).
- Power Pressure Cooker XL: Turn the pressure valve from the Lock position (bulls-eye icon) to the Open position (steam icon).
- Fagor Pressure Cooker: Turn the valve from Pressure to Steam.
- Cuisinart: Turn the valve from Pressure to Pressure Release.
- Pampered Chef Quick Cooker: Press the Steam Release Button on the lid handle.
Other pressure cookers may have different labels, but it’s the same basic principle. Turn the valve to allow the steam to escape / pressure to release.
When the pressure is fully released, the float valve will drop and the lid will unlock to open. For safety reasons, the pressure cooker will not open until the pressure is released and the float valve has dropped.
Keep your face and hands away from the steam as it’s released. Don’t release pressure under hanging cabinets, which can be damaged by the steam.
Don’t use a quick release with ingredients that foam or that have fatty or thick ingredients.
Q: When do I use a Quick Pressure Release?
Using a quick pressure release stops the pressure cooking quickly. Therefore, you should use a quick pressure release when you are cooking ingredients, like vegetables, that you want to avoid overcooking.
I use a quick pressure release when I make my Quick Pressure Cooker Potato Salad so the potatoes are tender but still chunky and hold their shape.
Our Favorite Recipes to use Quick Pressure Release:
- Pressure Cooker Corn on the Cob
- Pressure Cooker Asian Steamed Dumplings
- Pressure Cooker Sausage and Peppers
Don’t use a quick release with ingredients that foam or have fatty or thick ingredients.
Q: What is a Natural Pressure Release?
A natural pressure release is when you leave the pressure release switch in the Sealed position when the cook time ends. This lets the pressure release slowly, without you doing anything. When the pressure is fully released, the float valve will drop and the lid will unlock and open.
A natural pressure release is a bit anticlimactic in comparison to a quick pressure release. There is no jet of steam when the natural pressure release starts. There’s also no clear way to tell when the pressure is fully released, and no beep or signal when the lid unlocks. Sometimes you can hear the float valve drop if you’re close by.
The time it takes for the pressure to release naturally will vary depending on the ingredients and amount of liquid in the pressure cooker. A natural pressure release can take from 5 to 30 minutes in the electric pressure cooker.
Food inside the cooking pot will continue to cook as the pressure decreases.
Q: When do I use a Natural Pressure Release?
Using a natural pressure release allows the cooking to stop gradually. You don’t want to open the valve quickly when the ingredients inside could be foaming. You’ll get foam shooting out through the valve, so use a natural pressure release when making steel cut oats, a large pot of soup or pasta.
You also want to use a natural release for large cuts of meat. Just like you’d let meat rest after grilling it, a slow natural release is said to let the meat relax and be more tender.
Our Favorite Recipes to use Natural Pressure Release
During a natural release, the cooking continues so you need to take that in to account when determining your cook time. If a recipe calls for a Quick Release, you can use a Natural Release if you prefer, but reduce the cook time.
Q: What is an Abbreviated Natural Pressure Release?
The different types of pressure releases can also be combined. You don’t have to wait for all the pressure to release to get the benefit of a natural pressure release.
In many of my recipes, I will let the pressure release naturally for a certain number of minutes, then I will finish with a quick pressure release.
I almost always only wait 10 minutes before I release the remaining pressure. Combining the two release options reduces waiting time yet gives you many of the benefits of a natural pressure release, such as reducing foam and tenderizing meats.
Q: What is an Intermittent Pressure Release?
An intermittent pressure release is the best of both worlds. It’s a way to quickly release pressure for foods such as pastas, soups, and certain grains, which are prone to foaming or spitting if you try to release pressure with a quick release but would be overcooked with a natural pressure release.
With this method, you open and close the pressure release valve in short intervals. This allows the pressure to escape more quickly than a natural pressure release and also prevents foam from coming out of the pressure release valve.
With some foods, one or two closed intervals is all I need before I can leave the valve in the Venting position; with other foods, if the foaming is particularly bad, I will close the valve and wait a minute or two, then slide the valve to Venting again and continue opening and closing the valve as needed.
Favorite Recipes with Intermittent Pressure Release
- Pressure Cooker Corned Beef and Cabbage
- Pressure Cooker White Rice
- Shortcut Instant Pot Boneless Pork Chops
Q: Do I need to turn the pressure cooker off before using a Quick Pressure Release or a Natural Pressure Release?
No you do not need to turn the pressure cooker off for a quick or natural pressure release. The pressure will release on the Keep Warm setting. The benefit of not turning it off is that the time will count up so you can see how long it’s been since the pressure cooking time ended.
There is some debate about whether or not the pressure releases more slowly if it’s on the Keep Warm Setting. The Instant Pot Company’s official position is that it does not release more slowly on the Keep Warm Setting because the Keep Warm heat does not turn on until the pressure has been released.
I prefer to turn off or unplug the pressure cooker before I do a quick pressure release or natural pressure release. I seem to always forget to turn off the pressure cooker if I don’t turn it off when the pressure cooking ends. I also prefer to set a timer to remind me 10 minutes has passed and it’s time to release the pressure when I’m doing a natural pressure release.
Watch Our YouTube Video Explaining Quick and Natural Pressure Releases
>>That should be everything you need to know about pressure releases! You’re ready to move on to the next section!
Part 3 in our Getting Started Guide will walk you through an initial test run for your Instant Pot, Ninja Foodi, Crockpot Express, or other brand of electric pressure cooker.
If you’re in a hurry to get cooking, you can always skip to our Make Your First Meal post and come back to this information while you’re waiting for the chicken to cook.
Once you have your first meal under your belt, move on to some easy pressure cooking recipes. Before you know it, you’ll be making fabulous pressure cooker meals and wondering how you ever cooked without it.
The How To Use an Instant Pot / Pressure Cooker Getting Started Guide Series
- Pressure Cooker Parts Reference Guide
- Choosing a Pressure Release Method – you’re here!
- Water Test Run for the Instant Pot / Electric Pressure Cooker
- Make Your First Meal in Your Pressure Cooker
- Easy Recipes to Make in Your New Instant Pot / Electric Pressure Cooker
Other How To Guides
- How to Get a Pan Out of the Pressure Cooker / Instant Pot
- How to Use the Pot-in-Pot Method in Your Pressure Cooker / Instant Pot
- How to Convert a Recipe to a Pressure Cooker Recipe
- How to Pressure Cook Frozen Chicken Breasts
- How to Cook Pasta in the Instant Pot / Electric Pressure Cooker
- Which Instant Pot Buttons To Use
- Our Favorite Pressure Cooker Accessories
New to the Pressure Cooking World? Here are some of our favorite beginner’s recipes to get you started:
- Easy Recipes for the Pressure Cooker
- How to Pressure Cook Frozen Chicken Breasts
- How to Cook Pasta in the Instant Pot / Electric Pressure Cooker
- How to Make Perfect Pressure Cooker Cheesecake
Not for electric cookers, but a bit of water or even a wet dishcloth on the lid gets the pressure down pretty quickly.
Thanks for your information.
when i cook and it say natural realse 5 min then quick release , do i have to press cancel too do quick release after the natural release of 5 min or i do it right away thank you
Hi Brigitte – you can press cancel any time after the pressure cooking time is finished. The pressure will release with the Keep Warm setting on or off. Many people like to use the Keep Warm setting as a timer so they know when 5 minutes have passed and they can release the pressure. It is a good habit to get in to to press cancel before releasing the pressure so that you don’t leave the Keep Warm setting on with the inner pot removed, but it doesn’t make any difference if it’s on or off while releasing the pressure.
Hello there! I am wondering what is the time duration on a quick release usually? You note in your article that natural release takes 5-30 min but never say about quick release:) Also, I notice when doing quick release that if I prop a fork under the valve lip it releases even faster. Aside from any warning about dangers, does this little cheat “ruin” the cooking process? Thank you so much for writing this article: very informative!
Hi Amber – the time for a quick pressure release also varies depending on what you are pressure cooking. It could be as short as 1 minute to more than 5 minutes. No, it won’t ruin the cooking process, but don’t underestimate the danger. I overrode the safety features once to open it up more quickly and was amazed at the force of the pressure and soup sprayed all over. So now I’m more patient.
When using the crock pot setting on the Ninja foodie, are you to leave the valve sealed or venting?
Hi Barb – you’ll leave the valve in the venting position.
What you call “natural pressure release” is not a release at all. Nothing is released, but rather the temperature drops which in turn lowers the pressure level. Release refers to letting go or setting free but nothing is set free or let go in the “natural release”. As the temperature lowers the pressure will dissipate in proportion to the temperature.
Hi Hans – although you may not like the term, it is the terminology most manufacturers use to describe the two different release methods. You’ll find it in the Cuisinart PC manual page 5 (my first pc) and the Instant Pot manual https://instantpot.com/quick-release-natural-release/ It really is just a shorthand way of saying the pressure dissipated naturally (released naturally).
Hans, if you are going to be obnoxiously pedantic in an article about using a kitchen appliance you could at least be right.
During a natural pressure release you are lowing the pressure. Energy is leaving the system (released!) which causes pressure to drop. The equation that models this (the ideal gas law) is “P = nRT / V. Venting the instant pot releases the pressure, which is “n” in that equation, while letting it cool releases heat, which is “T” in that equation.
Greg. I’m reading our comment nearly a year later but… You are a rock star! I’m considering taping this phrase to my fridge,
“if you are going to be obnoxiously pedantic in an article about using a kitchen appliance you could at least be right”.
Thanks!
Greg is correct in that nothing physical is released. The manufacturers continue with the term’ release’ simply to be consistent with the release concept of the quick method where steam is forcefully and highly visibly released. With natural release the steam that the layperson consumer expects to be released or rather gotten rid of, is ‘released’ by means of condensation as the temperature decreases. So they are simply using the term to make it easy for people!
What a great post I am a newbie at this instant pot and it explains a lot. Thank you for the post
Thanks Christie – glad it was helpful. Have fun!
Great article! I wish I saw this when I first got my IP. I would only use recipes that told us to NPR or QR. If that info was left out, I skipped that recipe. I’ve often wondered about another NPR situation. As an example, say the recipe says to NPR for 15 minutes but my pin drops at 10 minutes. Should I still keep it closed for the remaining 5 minutes or will it not make much of a difference once the pin drops?
Thanks! It depends on the reason for the natural release. If you’re cooking rice then the rice needs the natural release time to steam. If you’re cooking soup the partial natural release time helps avoid having hot soup come up through the valve – if the pin drops before the 15 minutes then you wouldn’t need to wait the entire 15 minutes to open it.
This explanation is exactly what I needed. Thank you so much!
Great – glad it was helpful Jovi!
Hi. I just made a chicken recipe and forgot to wait the 5 minutes after cooking on high pressure for 5 minutes. I quick released right away. Will my chicken be cooked enough? What do i do to correct the situation?
Hi Sylvia – if you have an instant read thermometer check and see if it’s at 160 degrees. If not, I would saute the chicken in a pan on the stove for a few minutes until it reaches temperature.
I did this as directed. Not sure what happened. Meat wasn’t flavorful and not as tender as I’d like.
Hi Jannell – generally if the meat isn’t tender, it needed to cook longer. If it wasn’t flavorful you probably used too much liquid, not enough seasoning, or the meat was too lean. Which recipe did you use?
Very insightful and well explained!
Very helpful. I have the Power Cooker Plus and most recipes refer to the settings on the Instant Pot. This helped clear up my confusion about the steam slow release. I thought my Power Cooker was missing a setting!
Great – thanks Sharon!
could you give some general guidelines on how much reduced cooking should occur when you go from quick release to Natural release mode? For example if I’m cooking lentil soup and it asks for a 12 minute cooking time with a quick release, how much reduce cooking time should I Implement if I want to use a 10-minute quick release?
This is a truly helpful post. I’ve had my IP for awhile, but an article like this is a great refresher. Thank you!
When using the slow cooker for chili, do you leave the valve open or closed?
The vent is in the open position for slow cooking. A lot of people use a glass lid – you may have one with a pots and pans set that will fit.
Thank you for this! I’m an Instant Pot Newbie here, only four recipes in! This definitely clarified the cancel or not option for natural release.
I have A Kuridouri pressure cooker..I do not know what buttons to use to pregramme it manually…I do not know what button to use to do a quick release..your comments would be appreciated
Hi Joan – I’m not familiar with that brand. Typically, most of the pressure cooker settings are high pressure. If you have a manual that came with the pressure cooker, it should explain about how to release the pressure. I couldn’t find a manual online.
Found a manual on-line-Facebook.
https://m.facebook.com/photo.php?fbid=431119520631934&id=228830777527477&set=pcb.431119713965248&source=48&refid=13&__tn__=%2B>
Hope its the right one.
I thought a pressure cooker was meant to save time
I have recently bought a sage and it can take up to 30 mins before cooking starts
Quicker to do on stove….. help am I doing something wrong
Hi Dianne – what are you trying to cook that takes 30 minutes before it starts cooking? Have you tested it with just 1 cup of water the pot to see if it’s working properly? https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/
Thank you so much for posting this article. I have a Crock pot Express and the manual is not clear on the difference between natural release and quick release and when to use it. This was very helpful.
I am a newbie at pressure cooking, and got a 6 qt. Fagor for my birthday from my daughters. Our first attempt was beef stew, and it came out delicious, but we had an issue with the pressure release. The recipe called for a quick release, and when we opened it to Steam, out whooshed lots of the red beef stew liquid with it. It was a mess! I closed it, and eventually opened it just a bit to let it out very slowly, but still experienced some of the stew base coming out with it. Did I do something wrong?
Hi Rosemary – you didn’t do anything wrong. The recipe was wrong to tell you to quick release the stew. Most soups and stews need at least 5 minutes to stop the rapid boiling before you release the pressure, so that you don’t get liquid coming out of the valve.
Good Morning…..
I HAVE THE POWER PRESSURE XL,,,6 QUART AND 3 OR 4 KINDS OF FISH… COULD YOU GIVE ME SOME INSTRUCTIONS AS TO SETTINGS, TIME ,,ETC.. NEVER DONE FISH BEFORE SO YOUR INFO WILL BE VERY HELPFUL…THANX…
Hi Robert – I haven’t done a lot of fish because I’m allergic, but I do have one fish recipe in my new cookbook. A 1-inch thick piece of cod with an 8 minute cook time on a steamer about water.
What would you recommend, instant pot or power pressure cooker XL? Which is better in your opinion Barbara?
Thanks
Cindy
Hi Cindy – I prefer the Instant Pot because of the stainless steel pot and the ease of adjusting the time. The Instant Pot also cooks at a higher psi. Typically there are some good Black Friday sales on the Instant Pot.
would appreciate opinion — whether the Instant Pot smaller DUO Mini would suffice primarily for making black beans or garbanzo beans or quinoa or risotto — already have a Breville Risotto Plus but seems limited to quinoa and risotto — no beans like black beans or garbanzo beans — trying to downsize and seem to always be finding some new appliance to add — we are vegan/vegetarian and so we do not cook any meat/meat products — except steak or chicken or salmon as special doggie treats for our rescue — thanks in advance for your help — it is much appreciated
Hi Betsy – if you want to make small quantities the Mini will work great for beans, quinoa and risotto. If however, you plan to make a big batch of beans to freeze or use for several meals, you’d probably prefer the 6 quart.
I have the Duo Mini and I love it! I make black bean soup, and steamed potatoes all the time. I personally can’t imagine having the bigger one, it would be way too big for myself, and my teenage son (and my kitchen!). You can totally make beans with the mini. I like to steam a few potatoes, wrap up the extra ones and put them in the fridge so I can pop them in the toaster oven later (only takes about 5-10 mins to get the skins crispy). For the black bean soup, I use a cup of Bob’s Red Mill BB soup mix, add a bunch of veggies & tomatoes and about a Tbsp Better Than Bullion, fill it just so everything is just about covered with water (about half way) and cook for 30 mins (manual – natural release). I haven’t done *solely* beans yet, but I cannot see why you couldn’t. ….We are also vegan/vegetarian here, too 🙂 – Cheers!
Thanks so much for sharing Alysia!
I wish you had written my Instant Pot owners guide. Thanks
That’s a nice compliment – thanks!
I’ve asked my daughters to buy me an Insta Pot for my birthday gift, but I have to decide between the 6-8 qt models. I decided I’d come to you, Barbara, for a little guidance here. My children are grown, and have their own homes, so there is just my husband and myself. I do have frequent dinners at our house, and I also like to prepare soups, and other dishes that I can eat one, and then freeze single meal portions for those nights when I’m not wanting to cook. Is there any wisdom you can offer me?
Hi Linda – Since you often have dinners at your house and like to freeze meals for later, you might prefer the 8 quart. I know when I’m having company over I often use the 8 quart. I love freezing single portions too! But either way you can’t go wrong 🙂
Thank you. Can a whole chicken be cooked in the 6 at Insta Pot? And, does a chicken cooked this way stay moist?
Yes, as long as it fits easily. This is a popular recipe http://healinggourmet.com/healthy-recipes/pressure-cooker-chicken/. They chicken is very moist and fall apart tender.
I spent some years in the Caribbean where pressure cookers have an old fashioned cap that sits on top of the valve. To quick release ladies put the pot under running cold water for a minute or two then remove the cap and with no steam being released open the cooker.
Ok, I jst received my 10quart Power Pressure Cooker XL. Just wondering if the NPR valve is supposed to be loose when in the closed position and is there supposed to be steam coming out?
Hi Crystal – yes, the valve fits loosely and there will be steam coming out while it’s coming to pressure but very little should be coming out when it’s actually pressure cooking.
First meal is pot roast and I had to check on NPR that was a term in the recipe. Thank you!!!
Thank you for this! It makes total sense!
Exactly the post I was looking for since you address the Keep Warm option and Instant Pot’s own information doesn’t really seem to.
Thanks Nicole! Glad it was helpful 🙂
How do you modify the time when cooking larger amounts of food than the recipe? For example, I have a recipe for cooking 2 pounds of chicken thighs (9 minutes), but I want to cook 4 pounds. I understand that it will take longer, but wonder if there is a better way than trial and error to estimate the cooking time.
Thanks!
Hi Rebecca – typically unless I’m increasing the liquid in a recipe, I don’t change the cook time when increasing the volume of the meat. If the meat is thicker, then you’ll definitely need a longer cook time.
What pressure cooker is a good one to get? I’ve been looking at them. I seriously have know idea what to buy?
Hi Misty – my two favorite are the Instant Pot Duo https://www.pressurecookingtoday.com/instant-pot-ip-duo-review/ and the Fagor LUX https://www.pressurecookingtoday.com/fagor-america-lux-multi-cooker-review-and-giveaway/
Hi Barbara I notice that some soup recipes use the quick release method. Is that safe??? How much liquid in the pot would be too much for this method? I am using 8quart instant pot and would never have it more than two thirds full. Thanks for your help
Hi Judy – you can quick release if you are worried about overcooking some of the vegetables in the soup, but if soup starts to come out of the valve. close it and wait for a minute or two. Then try again, opening and closing it intermittently as needed. But if you’re not worried about overcooking ingredients, then it’s best to let the soup natural release for at least a short while so you don’t have any problems with the soup boiling up out of the valve.
Thank you for this helpful post!
I do have a question that I can’t seem to find an answer to: Normally, when cooking pasta dishes, there’s the risk of pasta turning to mush if the pressure is not released right after cooking has finished. I’d love to find a way to make use of the Keep Warm function for pasta dishes when we’re away until just before dinner. Which would mean somehow working the natural release time into the cooking time. Would it work to cook a pasta dish for the same amount of minutes (half of what the package says) but use the low pressure manual setting and natural pressure release?
Thank you and Happy New Year from Germany!
Thanks Heidi – my concern with this idea is that pasta continues to absorb liquid as it sits. If you’ve ever made a pot of chicken noodle soup and refrigerated it, you’ll know that the pasta can absorb all the liquid in the soup overnight in the fridge. I’m afraid you’d end up with burned on pasta on the bottom. But if you give it a try and figure out an idea that works, I’d love to hear it. Happy New Year 🙂
They way to prevent pasta from absorbing all of the liquid in chicken soup is to shock the pasta (run it under cold water until it no longer hot) then add to soup. It wont absorb the liquid, I also shock the pasta then add it to the bowls as i am adding the soup. Shocking it also prevents it from sticking if you are going to go this methpod
Thanks for sharing Kristin!
Tried to make this tonight in the instant pot but I feel like it came out kind of watery.i I did the natural release. Should there be any water left when it’s done?
Hi Aparna – I’m not sure what you were trying to make?
This was so helpful and exactly the blog post I was looking for as a brand new Instant Pot owner & operator!
Thanks! Glad it was helpful. Have fun with your new Instant Pot 🙂
I am making soup with veggies and rice in it and not sure how to set the dial…. I have it set to “slow cook” option on my electric pressure cooker. But what do I put the top setting on?
Is it on “steam” or is it on “pressure”? I’m sure there will be a major difference in the way my soup turns out depending on which option I choose!
Hi Charles – what pressure cooker are you using? Do you want to slow cook the soup or pressure cook the soup?
I am using a Favor Electric Pressure Cooker. I want to slow cook the soup. I already have put the lower setting on “Slow Cook”.
It’s the upper dial I am concerned about. There are only three options:
1. Clean
2. Steam
3. Pressure
I don’t know which one to choose in order to slow cook some veggie soup I’m making.
I’m sorry, I’m not familiar with the Favor electric pressure cooker. Are you sure you have to use one of the upper dial buttons? None of them make sense with slow cooking the soup.
I’m guessing if I put the upper dial on “pressure” instead of “steam” the soup will cook much faster, even though I clicked on the “slow cook” button on the main front menu.
By the way, I just noticed at the top of this page is a Fagor electric pressure cooker and it has the same settings as mine. So if you look up on the top cover of the cooker, there is a black knob which allows you to select “steam” or “pressure” on it. That is also the knob you turn to release the steam. 😉
I see what you mean now, you’re talking about the pressure release knob on the lid. https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/ When you are slow cooking you can cook with the valve closed – the pressure position (sealed), if you want to have less evaporation. Or if you want to lose some of the liquid as it cooks, you can have it in the steam position – which you use to release the pressure. It won’t affect the time it takes to cook. The clean position is to remove the knob for cleaning.
Thanks so much, Barbara. I was afraid if I closed the valve to “pressure” that the slow cook would then “fast” cook. Your explanation that it’s only to control water evaporation is perfect! Thanks again.
What are the pros and cons of electric vs. stove top pressure cookers?
Hi Ranger – Laura did a nice post explaining the pros and cons http://www.hippressurecooking.com/the-difference-between-stove-top-and-electric-pressure-cookers/
Thanks Barbara-some really helpful information on the difference between the 2 releases. When converting a recipe to the pressure cooker, I’m usually stumped as to how long to wait with the natural release….good to know a 10 minute release works good. I know I’ve waited quite a chunk of time to let the thing release on its own some times.
My biggest faux pas when using the pressure cooker? Not shutting it off….it’s getting the timer set then forgetting to hit “start”……sigh. I’m trying to get better with that. 🙂