Why Pressure Cooker Cooks Faster?

Pressure cookers are a kitchen tool that has been around for decades due to its time-saving feature. A pressure cooker appears to be some form of magic, an unique cooking tool that cooks a filling stew or melting meat (and sometimes beans) fairly quickly. So, it cooks food more quickly than traditional cooking methods; but why? The science of pressure cooking steam and temperature is the adjustment that everybody needs to know.

In the following article, we will discuss how does a pressure cooker work, what makes it cook faster and the advantages of using one over multiple cooking methods. We will also address some misconceptions and offer practical advice for maximizing the utility of your pressure cooker.

A pressure cooker is a sealed pot that lets steam build up inside, along with a locking lid. The steam comes from a liquid that is heated inside the cooker. With increased pressure, the boiling point of water will also increase which allows the food to cook at higher temperature than normal.

Essentially, a pressure cooker consists of several main regions:

• The Pot: A durable, heat-resistant vessel in which the meal is contained.

• The Lid: The airtight lid, which seals the pot and puts on the pressure.

• Pressure valve: A release valve that helps control the inside pressure from going too high within the cooker.

• Gasket or Seal: Ensure that the steam doesn’t escape which builds up pressure inside the pot.

While heating the food and liquid in the pressure cooker, steam starts to build up inside of the closed lid pot. Because the pot is sealed up tight, the steam has nowhere to go.

By entrapment, steam is under high pressure that increases the boiling point of water to somewhere around 250°F (121°C) from its standard boiling point of 212°F (100°C). This higher temperature accelerates cooking, resulting in food cooking quicker than it would under standard atmospheric pressure.

Essentially pressure cooking is based on the fact that a higher pressure inside the cooker means a higher boiling point of water. Though it sounds similar to boiling or steaming, the food can be cooked on a much higher heat. It is because the higher temperature causes the food to cook quicker, tenderizes meats and breaks down fibers from plants at a faster rate.

Why pressure cooker cooks faster? So, the reason is how pressure cooker operates when it changes boiling point of water and makes you use steam instead. Let’s break it down.

When cooking with conventional methods we know that water boils at 212°F (100°C). However, in a pressure cooker the pot is sealed so that the water cannot escape, extending beyond boiling point (212°F); instead the food will be exposed to higher temperatures — as much as 250°F (121°C) The higher temps cook food faster, allowing typically hours long items, such as beans, meat, and stews to be cooked quickly.

The steam that is created when pressure cooking is not only hot, but also contains energy inside the pot. Steam, which is hotter than boiling water, continually coats the food and helps the food cook quickly. Steam reaches food faster than air, which makes it cook more evenly and reduces the time needed to prepare it.

When using a traditional cooking vessel, a majority of the water evaporates during the course of cooking. This evaporation can take some time to cook and may also lead to the food drying out. On the other hand, since a pressure cooker is sealed shut nothing can escape so your food will always stay moist when it cooks and thus you actually will take less time. The internal high pressure doesn’t allow the water to evaporate creating an efficient process.

In addition to this, pressure cookers can provide various advantages other than just a reduction in cooking times, making them an important kitchen utensil.

Perhaps the most notable advantage of using a pressure cooker is with regards to time. Things like meats that typically take hours to prepare can be completed in a fraction of the time. For example, you can cook dried beans in half an hour versus several hours or make a tender pot roast within an hour or so. That makes pressure cooking perfect for busy weeknights or meal prep.

Pressure cookers are also energy efficient because they take a shorter time to cook food. Because the cooking times are shorter, that means your stovetop or electric pressure cooker uses less heat, so they are quite energy-efficient compared to other cooking methods. This can help to make a reduction in your utility costs and lessen your overall carbon footprint.

In fact, the shorter cooking times and sealed environment of a pressure cooker prevent the loss of nutrients that are leached away into boiling water. Some types of food — such as pressure cooked vegetables — lose fewer vitamins and minerals than that cooked with a different method, thus providing some health benefits.

Also, since the steam has nowhere to go, it gets trapped in the pot and intensifies the flavors of whatever food you have inside making your dishes richer and more flavorful.

Different foods mean different things in terms of pressure cooking and its effects on them. The way that pressure cooking affects various foods.

Pressure cooking works beautifully for alleys of meat. High pressure breaks collagen, that is the natural tenderizer. Pressure cooking works well for items that typically take a long time to cook, like pot roast, short ribs and stew meat, because the moisture and temperature is going to break down the tough fibers in these cuts.

Also vegetables along with legumes will be better in a tension cooker. Legumes, like beans, lentils and chickpeas typically take hours of soaking and cooking time with traditional methods. They only need about 30 minutes in a pressure cooker, and no soaking beforehand! Potatoes, carrots and peas are some of the vegetables which also cook fast, thus saving a lot of your time in cooking.

Rice and grains such as quinoa, barley, and farro also have a shortened cooking time in an Instant Pot. Thanks to the sealed environment, they soak up moisture, and therefore these grains take on water far quicker, cooking faster than simmered over a stovetop.

Pressure cookers, while fantastic, come with a ton of myths and misconceptions. Clear Up a Few Common Misunderstandings.

Pressure cookers are dangerous. Although previous types of pressure cookers may have been known for exploding, these days they generally include several safety features–for example, relief valves and locked lids. Pressure cookers are highly safe when it comes to using them in a right way.

Pressure cookers may also be known for meat, but they do more than that. They are capable of preparing different types of food ranging from soups and stews to grains, beans, and even desserts. A pressure cooker is an extremely kitchen tool useful for all type of cooking.

Pressure cooking is typically not thought of as a method that will result in overcooked food, but you do need to be careful with it and use it properly to maintain the texture and flavor of the food. The trick is to stick to the recommended cooking times and never fill your pot too full (due to that their food will cook unevenly).

Here is how to use your pressure cooker for maximum results.

There are only two actual types of pressure cookers, stovetop and electric. Stovetop models tend to achieve higher pressures and cook food more quickly, but electric models are easier to use with preset cooking times and automatic pressure release.

When using a pressure cooker — always chop your ingredients evenly so that they all cook at the same pace. Add enough liquid (approximately 1-2 cups, but it really depends on the food you are cooking) to create the steam required for pressure cooking.

Do not fill the pressure cooker more than two-thirds full

Stick with suggested cooking times on each food type.

Use a quick-release for light foods to avoid overcooking.

Pressure cookers are more versatile than you think and they provide every thing from fast to healthy cooking as well as energy efficiency. Be it meat, grains or vegetables, the pressure cooker speeds up your cooking from start to finish. There are no reasons not to try this kitchen appliance with all modern safety features.

Yes its true, the pressure cooker eats food quickly because it traps the steam inside and that so causes water boiling point to become high (due to higher internal pressure) and cooks food fast.

A pressure cooker creates more internal pressure, increasing the boiling point of water and cooking food faster because less steam escapes and more heat is retained.

On the other end of the spectrum: slow cookers are a great tool, but they can take hours while pressure cookers cut down your cooking time drastically and usually turn out meals in just minutes.

A pressure cooker reduces your cooking time by creating a seal around the food, retaining steam and heat, and allowing it to become superheated resulting in faster breakdown of food. This gives you a quicker cooking time.