The pressure cooker is heated at the base to cook the food. The pressure cooker releases steam when the force exerted by pressure exceeds the counterweight, at which point the weight rises up allowing steam to escape. The time to cook is measured by the number of times steam is released.
When food(dry lentils) is kept in a container inside the pressure cooker it does not cook as well as if it were dumped in there directly. The same amount of water is added to the food in both cases, though in the former case there is also some water in the base of the cooker outside the container. In both cases the cooker was allowed to release steam 3 times.
I thought that based on Pascal's law the same pressure would be exerted on the water in the container as it would if kept there directly. Since the temperature is the same, in both cases the food should be completely cooked. However practical results differ. Please suggest a theory which explains this.