The term "pressure cooker" refers to a type of cooking pot or kitchen appliance that uses high-pressure steam to cook food quickly. It is called a "pressure cooker" because it operates by creating and harnessing pressure within the sealed cooking pot.
The basic principle behind a pressure cooker is that when liquid (usually water or broth) is heated to a high temperature in a closed vessel, it produces steam. As the steam builds up, it creates pressure within the pot. The trapped high-pressure steam increases the boiling point of the liquid, which results in faster cooking times for food inside the pressure cooker.
The concept of pressure cooking has been around for centuries, but the modern pressure cooker as we know it was invented in the 17th century by Denis Papin, a French physicist and mathematician. He developed a closed vessel with a tight-fitting lid that allowed for the build-up of steam pressure, and he called it the "steam digester." However, early pressure cookers were not as safe or convenient as the ones we have today.
In the early 20th century, improvements were made to pressure cookers, including safety features such as pressure release valves and gaskets. As technology and manufacturing techniques advanced, pressure cookers became more popular for their ability to cook food quickly and efficiently while preserving nutrients and flavors.
The term "pressure cooker" stuck, and today, it is widely used to describe this kitchen appliance that uses pressure and steam to speed up the cooking process, making it an essential tool in many kitchens around the world.