A pressure cooker cooks food faster by

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increasing the boiling point of water

decreasing the boiling point of water

increasing the melting point of water

decreasing the melting point of water

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This question was previously asked in

UPSC NDA-2 – 2022

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A pressure cooker works by sealing the cooking pot tightly, which prevents steam from escaping. As water heats up, it turns into steam, increasing the pressure inside the cooker. According to the relationship between pressure and boiling point, increasing the pressure on a liquid increases its boiling point.

By increasing the pressure inside, the boiling point of water is raised from 100°C (at standard atmospheric pressure) to a higher temperature, typically around 120-125°C. Food cooks faster at these higher temperatures.

Conversely, at high altitudes where atmospheric pressure is lower, water boils at temperatures below 100°C, which means food takes longer to cook compared to cooking at sea level. Pressure cookers counteract this effect or speed up cooking at any altitude by artificially increasing the pressure and thus the boiling point.

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