Why do pressure cookers cook food more quickly?
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The trapped steam increases the atmospheric pressure inside thecooker by 15 pounds per square inch (psi), or 15 pounds above normal sea-level pressure. At that pressure, the boiling point of water is increased from 212°F to 250°F. This higher temperature is what cooks food faster
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food gets quickly cooked due to pressure and intense heat inside pressure cooker
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