When you boil water in a pressure cooker, it will indeed reach its boiling point and turn into steam. However, due to the sealed environment and increased pressure inside the cooker, the boiling process is different compared to boiling water in an open pot.
In a regular pot, water boils at 100 degrees Celsius (212 degrees Fahrenheit) at atmospheric pressure. But in a pressure cooker, the increased pressure raises the boiling point of water. The exact boiling point depends on the pressure level inside the cooker.
As you heat the water in a pressure cooker, the temperature rises above 100 degrees Celsius because the pressure prevents the water from vaporizing as easily. The pressure allows the water to reach a higher temperature before it turns into steam.
The increased pressure in the cooker also affects the cooking process. The higher temperature and pressure facilitate faster and more efficient cooking by accelerating heat transfer to the food. This can help reduce cooking times for certain dishes.
It's important to note that while the water in a pressure cooker turns into steam, it does not evaporate in the same way it would in an open pot. The steam is trapped inside the sealed environment, and as the pressure builds up, it forces the moisture into the food, tenderizing and cooking it more quickly.
When you're ready to open the pressure cooker, you need to release the pressure gradually and safely using the pressure release valve to avoid sudden steam release or any potential accidents.
Overall, using a pressure cooker can significantly reduce cooking times and improve the flavor and tenderness of food by utilizing the higher temperature and pressure environment created inside the cooker.