How Does a Pressure Cooker Cook Faster?

At normal atmospheric pressure (1 bar), water boils at 100°C. A sealed pressure cooker traps steam, raising the internal pressure to about 1 bar above atmospheric (2 bar absolute). At this pressure, water's boiling point rises to approximately 120°C. The higher temperature accelerates chemical reactions involved in cooking — roughly doubling the cooking speed for many foods. The sealed environment also prevents moisture loss, keeping food tender. A spring-loaded or weighted valve releases excess steam to maintain safe pressure. Modern electric pressure cookers (like the Instant Pot) use sensors and microprocessors to regulate pressure and temperature automatically.