What does pressure have to do with quicker preparation of food in a pressure cooker?

Apart from pressure, water and steam also have their roles to play. Ultimately, though, it is the pressure that matters. Here’s what result in quicker cooking. Ordinarily, water boils at 1000 Celsius. The temperature rarely rises higher because escaping steam carries excess heat away. If a container of boiling water is sealed, however, the heat is trapped and pressure starts to rise. This force pushes down on the surface of the liquid, preventing water molecules from breaking apart from one another to create steam. Thus, far less heat is dispersed from the container and, eventually, from the food. The result of all this is that the temperature of the water greatly exceeds 1000 Celsius, cooking the food immersed in it in a comparative eye blink and helping to get dinner on the table sooner.