The correct answer to the question is option 4: increases the boiling point.

In a pressure cooker, the increase in vapor pressure leads to a higher boiling point. The boiling point of a liquid is the temperature at which its vapor pressure equals the atmospheric pressure. When you use a pressure cooker, the lid is tightly sealed, and the pressure inside the cooker increases due to the trapped steam and heat. This increased pressure raises the boiling point of the liquid inside the cooker.

The higher boiling point means that the food in the pressure cooker can reach a higher temperature before it boils. This increased temperature allows for faster cooking because the higher heat breaks down the food`s chemical bonds more quickly, resulting in faster cooking times compared to traditional cooking methods. As a result, using a pressure cooker can significantly reduce cooking time for various dishes.

Therefore, the increase in vapor pressure in a pressure cooker leads to an increase in the boiling point, which ultimately results in faster cooking times.