The pressure cooker was invented by French physicist, Denis Papin, in 1679.

A pressure cooker is basically a large pot with a locking lid. The pot is placed over a heat source and the liquid inside is brought to a boil. The sealed lid prevents any steam from escaping; therefore, the pressure in the pot increases. Normally, the boiling point of water is 212º F (100º C); however, when under pressure, the boiling point can raise to about 250º F (120º C), which can have a tripling affect on the heat transfer rate to the food. The combination of increased heat and pressure greatly reduces the cooking time, helping to keep foods moist and tender. Pressure cookers are ideal for quickly cooking many foods such as beans, meats, soups and stews.