According to the answers in this question, pressure cookers are primarily used to cook foods faster by changing the boiling point of water. (They are also used for preservation, but that's beside the point for this question).
Are there pressure-cooker specific foods? I've been looking, but I'm surprised that I can't seem to find recipes that absolutely require a pressure cooker. Surely the increased pressure will do something unique to certain types of foods, and that can be exploited to create new types of foods.
I know it's impossible to prove a negative, so if such foods really are virtually non-existant, then why is this the case?