1 atmosphere is still basically nothing, due to the incompressiblity of meat. The article goes into this. It mentioned that high-pressure machines reach 10,000

1 atmosphere is still basically nothing, due to the incompressiblity of meat. The article goes into this. It mentioned that high-pressure machines reach 10,000 atmospheres. That's a lot more that 1. Rather, what that (comparatively) low pressure of a pressure cooker is doing is raising the temperature at which water will boil. So that means that the meat will become way hotter. Much hotter, in fact, than putting it in a scorching hot oven, because even in a hot oven the inside of the meat can only go above 100⁰C when the water inside boils away.