What are the advantages of pressure cooking?

Answer 1

The advantage of pressure cooking is centered around water. Water can only be heated up to 212 F (or 100 C) as a liquid before it turns into a gas. This is true at sea level. But at a higher pressure, liquid water can get hotter, so it cooks the food faster. The opposite effect is the reason some recipes call for a longer cooking time at higher altitudes--the lower atmospheric pressure causes water to boil at a lower temperature, so the food cooks slower.

Answer 2

Benefits of Pressure Cooking

Foods cook much faster in the pressure cooker. Less water or liquid is needed, because most foods will not require immersion in water; in fact, you only need enough liquid to create enough steam to cook the food. Because of this, the food will reach its cooking temperature quicker, and less energy is used than in other means of cooking such as baking or boiling.

Most foods will retain more vitamins and minerals as well as flavor. This, also, is due to the fact that there is less liquid used.

Because of the high cooking temperature, more bacteria is killed, reducing risk of food-borne illness.

Answer 3

It takes less time to cook under pressure.

Answer 4

The food cooks much faster.