The pressure cooker works on the principle of Ideal Gas Law or combined gas law, PV = nRT. This basically states that Pressure times volume is equal to the number of moles of a gas times the gas constant times temperature. If one was to increase the temperature, then pressure would naturally increase.

A pressure cooker is based on the principle that with the increase in pressure, boiling point of water increases. It works by capturing the steam which increases the pressure in the vessel. Due to increase in pressure the boiling point of water rises up.

A pressure cooker is based on the principle that boiling point of water increases with the increase in pressure. It works by capturing the steam that, as it builds up, increases the pressure in the vessel.

The working of a syringe can also be explained using Boyle’s Law. When the plunger of a syringe is pulled out, the volume inside the barrel increases, resulting in a decrease in the pressure inside the barrel. Fluids (such as water) flow from a high pressure area to a low pressure area.

Charles’s Law

Top 6 Benefits of Pressure Cooking

• Foods retain most of their nutrients and are tastier.
• Saves energy.
• Saves time in preparing meals.
• The kitchen is cooler.
• Less cleaning is required.
• Pressure cookers can also be used to preserve food.

The advantages of pressure cooking are cutting cook time by 2/3, less mess & less loss of nutrients. Disadvantages include not being able to cook certain items together due to differing cook times, not being able to check food midway for doneness or seasoning & also estimating cook times in higher altitude locations.

A pressure cooker works just as well as autoclaving, especially for small batches. Just like an autoclave, the pressure cooker chamber reaches temperatures high enough to kill bacteria and mold spores.

Dairy. Just like in a slow cooker, most dairy products such as cheese, milk and sour cream will curdle in an Instant Pot, no matter if you use the pressure cooking setting or the slow cooking setting.

I have been researching the various Instant Pot models and it’s pretty much down to the Ultra vs Smart. A few questions: The only limitation I can find is that the Smart can only pressure cooker for up to 2 hours.

Cooking with an overfilled pressure cooker interferes with the cooking process. There will be too much steam generated by too much liquid and the increased pressure will cause your food to become tasteless and mushy. Away from the food quality, overfilling your pressure cooker is dangerous.

about 20-30 minutes

A natural pressure release is when you leave the pressure release switch in the Sealed position when the cook time ends. This lets the pressure release slowly, without you doing anything. When the pressure is fully released, the float valve will drop and the lid will unlock and open.