pressure cooking

Pressure cooking is a method that uses a sealed pot to cook food quickly by trapping steam generated from boiling liquid. As the pot heats up, pressure inside increases, raising the boiling point of water above 212°F (100°C). This enables food to cook faster and more evenly, as high heat and pressure break down tough fibers and release flavors more efficiently. The sealed environment also retains moisture and nutrients. Overall, pressure cooking saves time and energy while delivering tender, flavorful results.