Meat doesn't get tough in a pressure cooker due to the unique cooking environment it provides. Pressure cookers work by trapping steam inside a sealed pot, which increases the internal pressure and raises the boiling point of water. This results in higher temperatures and faster cooking times compared to traditional cooking methods.
When meat is cooked using conventional methods, such as roasting, grilling, or pan-frying, the high heat can cause the proteins in the meat to denature and contract, leading to the loss of moisture and making the meat tough and dry.
However, in a pressure cooker, the high pressure and steam create a moist and humid cooking environment. The trapped steam helps to keep the meat moist throughout the cooking process, preventing it from becoming tough. Additionally, the increased pressure and temperature help to break down the collagen and connective tissues in the meat, making it tender and succulent.
The combination of high pressure, steam, and faster cooking times in a pressure cooker is especially effective for tougher cuts of meat, as it helps to tenderize them and infuse the flavors more quickly. This is why pressure cookers are commonly used for preparing stews, braised dishes, and other recipes that require long, slow cooking to achieve tender and flavorful results.