Food cooks faster in a pressure cooker due to the increased pressure inside the sealed cooking vessel. The basic principle behind a pressure cooker is that as pressure builds up, the boiling point of water inside the cooker increases. This higher boiling point leads to increased heat transfer and faster cooking times.
When the pressure cooker is sealed and heat is applied, the liquid inside, typically water or broth, begins to boil. As the liquid boils, it creates steam, which raises the pressure inside the cooker. The increased pressure causes the boiling point of the liquid to rise above its normal temperature.
At higher temperatures, the food inside the pressure cooker cooks more rapidly. The increased heat and pressure allow the food to cook at a higher temperature than it would in a regular pot or pan. This accelerated cooking process can significantly reduce the cooking time for many dishes.
Moreover, the pressurized steam also penetrates the food more effectively, ensuring that heat is evenly distributed throughout the ingredients. This helps to cook the food more quickly and evenly.
In summary, the higher pressure inside a pressure cooker raises the boiling point of water, which leads to increased heat transfer and faster cooking times. The combination of higher temperatures and efficient heat distribution allows the food to cook more rapidly compared to traditional cooking methods.