Explanation:

A pressure cooker is a cooking pot that is sealed from the top with a lid and has a valve that regulates the pressure inside. The pressure cooker functions by trapping steam inside, which raises the boiling point of the water and increases the pressure inside the pot. This allows the food to cook faster than conventional cooking methods.

Elevated Boiling Point:
When the pressure inside the cooker increases, the boiling point of the water also increases. The boiling point of water is 100°C (212°F) at atmospheric pressure. However, in a pressure cooker, the boiling point of water can rise up to 120°C (248°F) or higher. This elevated boiling point leads to faster cooking times since food cooks faster at higher temperatures.

Tenderizes the Food:
The higher pressure inside the pressure cooker also helps to tenderize tough cuts of meat. The increased pressure causes the steam to penetrate the meat fibers, breaking down the connective tissue, and making the meat more tender.

Heat Distribution:
Another benefit of using a pressure cooker is that heat is more evenly distributed throughout the food. The trapped steam circulates inside the pot and reaches all areas of the food, ensuring that it cooks evenly.

Larger Flame:
Using a larger flame is not a characteristic of pressure cooking. In fact, using a larger flame can cause the pressure cooker to overheat and create safety hazards. It is essential to use the right amount of heat to maintain the desired pressure and temperature inside the cooker.

Conclusion:
Therefore, the correct answer is option 'C,' i.e., the boiling point of the water inside is elevated. A pressure cooker reduces cooking time by increasing the pressure inside, which raises the boiling point of the water, tenderizes the food, and distributes heat evenly throughout the food.