Foods cook faster when placed in a pressure cooker. this is because the pressure on the surface of the water is the atmospheric pressure, and the boiling point of water is normal.
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In a pressure cooker, the pressure of the system is in a higher pressure than the pressure outside it. The pressure is caused by the water that is boiling inside the system. The steam that is trapped increases the pressure and as a consequence increases the temperature, cooking the food with less time.

Idon't see the pic?