How does a pressure cooker work?

The pressure cooker increases the internal pressure and allows water to boil above its boiling point, which is 100°C at sea level. Thus, it cooks food more quickly.

The pressure cooker enables food to cook faster due to the higher internal temperature.

Why does the pressure cooker cook faster?

This is because the object increases the internal pressure and makes it possible to boil water above its boiling point, which is 100°C.

This pressure occurs since it has a rubber seal around its lid, which prevents the steam from escaping, which in turn is controlled by a hole in the center of the lid. Above the hole is a weight, responsible for controlling the pressure.

In addition to these objects, the pressure cooker also has a safety valve, usually located in its lid.

When food is cooked in such a pan, it receives more heat, suffers greater pressure and weight on it. 

The internal temperature of the cooker reaches approximately 120°C.

What are the main components of a pressure cooker?

A pressure cooker is made up of:

• a pot.
• a lid which fits precisely on the pot with a locking mechanism.
• a rubber ring that goes between the lid and the pot so that no air can escape.
• a valve on top of the lid with a release whistle.