Consider for example deep fried meat. You can deep fry a steak and achieve even higher temperatures but the the oil will not pervade it nearly as much as the liquids around that same piece of meat in a pressure cooker. Instead the deep fried meat can become tough because the moisture boils and the oil is not forced into to provide a replacement
Paraphrasing from memory:
"One of the best preserved secrets in haute-cuisine is that the best way to perfectly cook a steak/filet mignon is to deepfry it and then sear it in a pan at very high heat."
Haven't tried it, but I buy it. I would think the deepfrying is fast enough to avoid making the meat too dry. And I personally don't really find briney water oozing out of my steak to be all that sexy anyway.
That is the exact myth which is addressed by the article we're discussing.
The linked article’s author showed that counter top food savers aren’t effective, but I’d trust the university’s food science department when it comes to the broader use of pressure in general, specifically when used with heat as in a pressure cooker, which uses significantly more pressure.