• Boiling point decreases with rise of pressure

  • It cooks the food at low pressure

  • Higher temperature is attained for cooking

  • The material of the cooker is a good conductor


Food is cooked more quickly in a pressure cooker because at the higher pressure (1 bar/15 psi), the boiling point of water rises from 100°C (212°F) to 121°C (250°F). Since less water or liquid has to be heated, the food reaches its cooking temperature faster.