How do pressure cookers cook so fast?
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It increases the boiling point of water (or oil if you are frying) which means you can cook at a higher temperature because higher pressure increases the boiling point of liquids. And when you cook at a higher temperature food cooks faster.
This is important because when a liquid reaches its boiling point it won’t ever get hotter than that until it has completely boiled away and turned into a gas.
As for *why* the boiling point increases. Basically, a liquid boils when its molecules/atoms have enough energy to fly off but in higher pressure you have a bunch of other atoms pushing down on the liquid, keeping the molecules/atoms of the liquid in place. So they require more energy to actually fly off and become a gas and temperature is really just a measure of how much energy the molecules/atoms of a substance have. So higher energy means higher temperature.
They have high pressure so the water continues to get hotter instead of boiling. That cooks the food faster, since it can get hotter.
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