Food cooks faster in a pressure cooker mainly because the increased pressure inside?

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1. Food cooks faster in a pressure cooker mainly because the increased pressure inside?

Raises the boiling point of water, letting it get hotter before boiling

Lowers the boiling point of water

Reduces the amount of heat the food actually needs

Has no real effect on cooking time

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Higher pressure inside a sealed cooker raises water’s boiling point well above 100°C, so food cooks in hotter water and finishes faster than it would at normal atmospheric pressure.