Why do vegetables cook better and faster in a pressure cooker?

Pressure cookers work by trapping steam inside the pot, which increases the pressure and raises the boiling point of water. This higher pressure allows water to penetrate food more quickly and break down its fibers, resulting in faster cooking times.

Here are some additional factors that contribute to the faster cooking time of vegetables in a pressure cooker:

* Convection: The high pressure inside the pressure cooker creates a convection current that circulates the steam and hot water around the food, ensuring even cooking.

* Conduction: The pressure cooker's closed environment allows heat to be transferred more efficiently between the pot and the food, speeding up the cooking process.

* Less water: Pressure cookers require less water to cook food than traditional methods, which prevents vegetables from losing nutrients and flavor through leaching.

As a result of these factors, vegetables cooked in a pressure cooker retain more of their natural flavor, color, and nutritional value compared to other cooking methods.