Pressure-cooked refers to preparing food by subjecting it to high pressure and temperature. However, not all food is prepared this way, and there are many antonyms for the word "pressure-cooked." Examples of antonyms include slow-cooked, simmered, roasted, baked, grilled, and sauteed. Slow-cooked meals involve cooking on low heat for a long time, which enhances the flavors of the food. Simmered dishes like stews and soups are cooked slowly over low heat for a long time, allowing the ingredients to absorb the flavors. Roasting involves cooking in an oven using dry heat, resulting in a crisp and flavorful dish. Baking is a dry heat cooking method suitable for bread, cakes, and pastries.