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A pressure cooker shortens the time needed to cook food because

1. the boiling point of water used in cooking gets raised
2. the greater pressure inside the cooker physically crushes the food
3. cooking is a chemical process that is accelerated by a higher temperature
4. heat spreads more uniformly throughout the cooker

Correct answer: the boiling point of water used in cooking gets raised

Solution

Inside a sealed cooker the increased pressure raises the boiling point of water above 100 C, so cooking proceeds at a higher temperature and finishes faster.

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