The speed at which your brew carbonates is dependant on a number of factors: temprerature, yeast cell count, residual CO2, residual sugar. Sometimes your beer can carb up this quickly especially if it is warm in your house.
The fact it has carbed up so quickly suggests that either you have:
- carried a lot of yeast over into your bottles, which will chew through the sugar more quickly.
- the brew had not reached FG, and had a lot of residual sugar.
I suspect 1 if you did not leave it long enough to settle, or knocked the FV during racking/bottling.
If you did not take a gravity reading before bottling then 2 is a posibility, in which case letting a little gas out could save you some bottles popping.
At least it sounds like you are bottling in plastic, which saves you the danger of glass bottle bombs, which are terribly dangerous.