*Slow release notes: Nudge the release valve being sealed until just releasing steam (you can use a cooking utensil to do this to keep your hand out of the way), rather than completely flipping the valve all the way to venting, you are able to control the venting a bit better. As the stream of steam declines, nudge the valve more towards venting. If pressure releasing too fast starts to result in liquid coming out, close valve for about 30 seconds, then try again. This is about better controlling the pressure release than quick/rapid release, and is a compromise between quick release and natural pressure release.
Please also note that the cut of meat can effect cooking time, I used flat cut for this recipe. I find spending a little extra per pound for a piece that is not half fat is worth the money.