Why is cooking faster in a pressure cooker?

(N/A) The boiling point of water is increased inside a pressure cooker by increasing the internal pressure.
In a pressure cooker,as the pressure increases,the boiling point of water rises above its normal value of $100 \ ^\circ\text{C}$.
Consequently,the food is cooked at a higher temperature,which provides more heat energy to the food,resulting in a faster cooking process.