Food cooks faster in a pressure cooker because the air pressure increases

Food cooks faster in a pressure cooker because the increased air pressure inside raises the boiling point of water. As the pressure increases, the boiling point of water also increases, allowing the water to reach higher temperatures before boiling. This elevated temperature accelerates the cooking process, as the food is exposed to higher heat, leading to faster cooking times compared to conventional methods. Additionally, the increased pressure and temperature in the pressure cooker help in breaking down tough fibers in food, tenderizing it more quickly.

Therefore, the correct answer is [D] Increases the boiling point, as the primary reason food cooks faster in a pressure cooker is the higher boiling point of water resulting from increased air pressure inside the cooker, which accelerates the cooking process.