As the timer counts up after cooking it is naturally releasing pressure. After about 10 minutes most of the pressure is gone.
The directions say: "If you don’t want to do a quick pressure release, that’s totally fine. You can just leave the eggs in there until the pressure cooker cools down naturally."
And: " It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. I let the pressure naturally reduce for an additional 5 minutes after the cooking cycle completed, and then did a quick pressure release. That’s around 15 minutes, total."
I did a tough chunk of beef. I doubled the time and it was the best pot roast I've ever had at home.