Question

In pressure cooker food cooks faster due to:

• A. increased pressure
• B. decreased pressure
• C. increased boiling point
• D. decreased boiling point

Answer 1

The correct option is A increased pressure

The trapped steam increases the atmospheric pressure inside the cooker by 15 pounds per square inch (psi), or 15 pounds above normal sea-level pressure. At that pressure, the boiling point of water is increased from 212°F to 250°F. This higher temperature is what cooks food faster.

So, option $A$ is correct.