As you know, pressure cookers often cook meals up to 70% faster than conventional methods. It works on a simple principle thanks to steam pressure. The product is a closed pot with plenty of steam inside to accumulate high pressure, helping food cook faster. High-pressure steam increases the boiling point of water to 138° C, making the food cook faster and raising the pressure to push liquid and moisture into the food, making it cook in shorter times and softening certain types of food like tough meat.