Basic question using an example - what is pressure cooker for?

I don't know a whole lot about cooking but trying to learn more.

Is pressure cooking basically the same as boiling / steaming food but speeds the process up? So it shines at speeding up the cooking of 'tough' meats / bone broths/ beans etc.

For instance if I am to cook a minced beef beef bolognese I have two options after first searing the mince, cook it in the dutch oven which is tastier but takes about 4 hours or so, or or in a standard pot over the gas stove for about 1.5 hours but is less tasty.

So in this example would the pressure cooking produce a similar result to the cooking in a pot over the stove but just in a shorter time period (if so the dutch oven would be tastier?) I use this example as mince is not a 'tough' meat.