Question

Why food cooked faster in pressure cooker ? ​

Answer 1

the air pressure in the cooker remains inside thats why food cooked faster in cooker

Answer 2

Answer:

“Because the hot air and steam are trapped, a pressure cooker allows you to heat the moisture – steam and water – above its normal limit of 212 degrees Fahrenheit,” says Ben Chapman, a food safety researcher at NC State University. “And the pressure cooker traps that hot air and moisture with the food, which expedites the cooking process.

“In other words, the moisture surrounding the food itself reaches higher temperatures than it would without the pressure, which speeds up the chemical processes involved in cooking.