In a pressure cooker, water boils at a higher temperature than its normal boiling point due to the increased pressure inside the cooker. The pressure inside the pressure cooker is raised by sealing the pot tightly, preventing steam from escaping. This trapped steam increases the pressure, which in turn raises the boiling point of water.
At normal atmospheric pressure (1 atmosphere or 101.3 kilopascals), water boils at 100 degrees Celsius (212 degrees Fahrenheit). However, inside a pressure cooker, the increased pressure can reach around 15 pounds per square inch (psi) or higher, which is equivalent to about 1034.2 to 2068.4 pascals. This elevated pressure raises the boiling point of water.
The exact boiling point of water in a pressure cooker depends on the pressure level reached inside. At approximately 15 psi, the boiling point of water can increase to around 120 degrees Celsius (248 degrees Fahrenheit). The higher temperature achieved in a pressure cooker allows food to cook more quickly and efficiently.
It's important to note that the specific boiling point in a pressure cooker can vary based on factors such as altitude, the design of the pressure cooker, and the actual pressure reached during cooking. Different pressure cookers may have slightly different operating pressures and boiling points, so it's advisable to consult the manufacturer's instructions for the specific model you are using.