What You Need to Know
The pressure cooker creates a closed thermodynamic system where vapor pressure raises the boiling point of water. At 15 PSI (103 kPa gauge pressure), water reaches 121°C, dramatically increasing heat transfer coefficients. This environment promotes rapid gelatinization of starches (60-80°C) and collagen denaturation (90-120°C) through enhanced molecular kinetic energy.
Achieves braise-like texture in 1/4 the time while retaining volatile aromatics that would otherwise escape through evaporation. Critical for commercial kitchens needing batch consistency and home cooks desiring energy efficiency.
Key Parameters
Temperature
115°C
100°C - 121°C
Time
15-25 minutes (most proteins)
3 minutes (eggs) - 90 minutes (beef shank)
Equipment
Steps
- 1.
Dahi Chicken (North India): Yogurt-marinated poultry achieves tenderness in 8 minutes
- 2.