As pressure increases, what happens to the boiling point of a liquid?

The boiling point of a liquid is the temperature at which its vapor pressure equals the atmospheric pressure surrounding it. When the pressure on a liquid increases, the molecules within that liquid require more energy (in the form of heat) to reach the point where they can escape into the vapor phase. Therefore, with an increase in pressure, the boiling point of the liquid also increases. This principle is essential in understanding how pressure cookers function; they allow food to cook faster by raising the pressure and consequently increasing the boiling point of water, ensuring that foods can be cooked at higher temperatures without boiling away.