How a Pressure Cooker Works

Structure

• Pressure cookers are made of metal. They consist of a pot to hold the food and an airtight lid that seals the top. A pressure selector gauge regulates the amount of pressure inside the pot and the cooking time.
  
  

Time Frame

• The liquid in the pot heats to very high temperatures that create vapor inside the pot. The vapor cannot escape and, as it heats, it increases the pressure inside the pot. The combination of heat and pressure significantly increases the speed of the cooking process; the higher the pressure, the lower the required cooking time.
  
  

Advantages

• Foods prepared in a pressure cooker usually cook in about one-third of the normal time required through traditional stovetop cooking or baking. Some foods cook 10 times faster than normal in a pressure cooker. Because no air enters the pot, flavors are sealed into the food and generally improve its taste.