A pressure cooker is based on the principle that the boiling point of water ............. (increases/decreases) with the increase in pressure.

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 pressure increase in turn raises the boiling point of water, which normally limits the cooking temperature of wet foods to $100°C$. Because the effective cooking temperature is higher in the pressure cooker—as high as $120°C$ —the cooking time can drop substantially.