The correct answer is: A. Boiling point decreases with rise of pressure.
When the pressure inside a pot increases, the boiling point of water also increases. This is because the higher pressure prevents the water molecules from escaping into the air as easily. As a result, the water molecules have to move faster
in order to escape, which means that they have more energy. This increased energy is what causes food to cook faster in a pressure cooker.Option B is incorrect because pressure cookers do not cook food at low pressure. In fact, they cook food at higher pressure than is found at sea level.
Option C is incorrect because the temperature inside a pressure cooker is not necessarily higher than the temperature inside a regular pot. The higher pressure inside a pressure cooker simply allows the water to reach a higher temperature without boiling.
Option D is incorrect because the material of the cooker does not affect the cooking time. The only thing that matters is the pressure inside the cooker.