What type of cooking is primarily associated with pressure cooking?

Pressure cooking is a method that utilizes high pressure to cook food quickly. When using a pressure cooker, steam builds up inside the sealed pot, which raises the boiling point of water and allows food to cook at a higher temperature than it would under standard boiling conditions. This process significantly reduces cooking time while preserving moisture and flavors in the food.

The key feature of pressure cooking is its speed; by elevating the pressure, cooking times can be cut by as much as 70% compared to traditional methods. This efficiency makes it particularly useful for foods that typically take longer to cook, such as tough cuts of meat or whole grains.

Other cooking methods, such as slow cooking, roasting, or boiling, involve different temperature controls and times, and do not leverage the benefits of high pressure to achieve rapid cooking. Therefore, the unique aspect of pressure cooking is its ability to quickly prepare meals under high pressure, making it the correct choice in this scenario.