Here's a quick and surprisingly easy-to-follow explainer of exactly how a pressure cooker speeds up the cook time of foods. Basically, water's natural boiling point of 100 degrees Celsius limits how quickly food cooks. But because the cooker increases the pressure within, boiling liquid can "stay at a higher temperature" than the normal boiling point, and the water molecules inside food follow suit. As a result, upping the temperature by 20 degrees Celsius results in cooking speeds a whopping 16 times faster than normal. Go, marvel at how it all works.
Watch Science Masterfully Explain Exactly How a Pressure Cooker Works
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