A pressure cooker operates based on the principle of increasing the pressure inside a sealed cooking vessel to raise the boiling point of water, thereby allowing food to cook more quickly and efficiently. The key principle at work in a pressure cooker is the relationship between pressure and temperature.
When a pressure cooker is sealed and heated, the trapped steam increases the pressure inside the cooker. As the pressure rises, the boiling point of water also increases. This higher boiling point allows food to cook at a higher temperature than it would in a regular pot or pan, resulting in faster cooking times.
By cooking food under high pressure, the pressure cooker can tenderize tough cuts of meat, reduce cooking times for grains and legumes, and retain the flavors and nutrients of the ingredients. The pressurized environment helps to break down fibers in food and allows for faster and more efficient cooking compared to traditional cooking methods.