Liquids in a pressure cooker can reach higher temperatures because the boiling point increase as the internal pressure rises.
But do those liquids continue that "rolling boil" once the cooker is up to full pressure? Or does the increase in pressure keep the liquids from continuing to actively boil?
Background: When I cook meats in a pressure cooker, I place them on a cooking rack to keep them from being submerged. I was wondering if the liquid is boiling enough internally to effectively baste the meats in that froth.
I am using an Instant Pot electric pressure cooker which reaches about 12 psi.