With the increase of atmospheric pressure, the boiling point of water rises.
On the Qinghai-Tibet Plateau, due to the decrease of atmospheric pressure, the boiling point of water is reduced, and it boils when it is less than 100 degrees Celsius.
The boiling point of water is influenced by strong pressure, and the boiling point rises when the pressure on water increases. At the standard atmospheric pressure, the boiling point of water is100℃, and the principle of pressure cooker is quite dry. The water is tightly sealed, and the steam generated by water heating cannot diffuse into the air, but can only remain in the pressure cooker, which is a high temperature and high pressure environment inside the pressure cooker. The boiling point of water is increased by the increase of the pressure of water vapor in the dry pot, so that food can be cooked in a short time.