In hilly or high-altitude areas, cooking food in a pressure cooker takes longer than at sea level due to the differences in atmospheric pressure. The boiling point of water decreases with an increase in altitude because the air pressure decreases. As a result, water boils at lower temperatures in high-altitude areas compared to sea level.
Pressure cookers work by increasing the pressure inside the sealed pot, which raises the boiling point of water. When water reaches a higher boiling point, it can cook food faster. However, in high-altitude regions, the atmospheric pressure is already lower, so the pressure cooker's internal pressure has less of an impact on raising the boiling point.
As a result, the pressure cooker takes longer to reach the desired cooking temperature and pressure needed to cook food quickly. This can result in longer cooking times for recipes designed for pressure cookers at lower altitudes.
To compensate for the high altitude and make adjustments for pressure cooking, you may need to increase the cooking time or adjust the cooking pressure. It's essential to refer to pressure cooking charts or recipe guidelines specifically designed for high-altitude cooking to ensure your dishes are cooked properly and safely. These adjustments will help you achieve the desired results when using a pressure cooker at higher elevations.