Unless you are prepared to build some industrial strength equipment of your own design and then move everyone in the neighborhood away while you experiment with this, I fear you are taking your life in your hands.
Normal pressure cookers add a maximum 15 PSI to achieve a water boiling point of 121 C or 250 F. Autoclaves, used for surgical sterilization, go to 30 PSI. You are talking about going more than twice that.
There is no reason, based on the science of Maillard reaction, to believe that it would not occur at a high enough temperature. The presence of excess water would normally inhibit the process because of temperature reduction, but your "super duper pressure cooker" would keep the temperature at a high enough level to allow the chemical breakdown to occur. You might, in fact, discover that it occurs a bit earlier, as water tends to facilitate many reactions. Caramel making comes to mind as an indicator of what might be achieved, as sugar syrup (OK, most of the water is gone, but in principal) browns when you get in the above 330F-165C degree range.
As to crisping based on quick pressure reduction (perhaps when your device explodes?) That seems less likely as most crisping comes at the loss of water, and you are, in effect, keeping water in contact with your food both in liquid and superheated steam form. It would, most likely, be similar to a braised food surface, than a fried one.
Interesting thought. Please don't try this.
Consulting several sources about Adzuki beans (see below) they shouldn't take any special time to cook, about equivalent to Navy beans. Normal cooking times should be 15 to 20 minutes for non-soaked beans at 14 PSI / 90 kPa.
However, you cooked them at low pressure, which is usually 7 PST / 45 kPa, and is too low to make much of a difference in bean cooking time. I don't know how long they'd take to cook at that pressure, but I suspect it's not much less than they take to cook with no pressure at all. That is, you'd probably have to cook them for an hour or more at that pressure.
Sources consulted:
Best Answer
Pressure cookers and pressure canners are the same thing; with the canners being larger, and often having a pressure dial. Both can reach the same pressures and therefore temperatures if designed and manufactured correctly
The pressure canners dial gauge is more accurate for adjusting for food types and altitude, as you can get exact numbers not just 10 psi and 15 psi as with typical weight regulated pressure cookers. But for low acid foods you need 15 psi anyway
Pressure preserving is done because of the higher temperatures reached. This saves time and energy, and some food react better to a short 250°F (120°C) cook that an long 210°F (100°C) cook
Pressure preserving high acid food is worth doing as long as the food does not deteriorate quicker due to the high temperature (some soft fruits will)
For preserving low acid foods you need a known good pressure cooker that can reach 15 psi (103 Pa) and therefore 250°F (120°C)
With a commercially published recipe that has been acid level tested, you will have a published time that will be safe. For a home-made recipe you have to take the worst case scenario for the acid level of the main content, and cook for that. Your local government health department will most likely publish tables for this that you should be using. Remember to use altitude adjustments for timings too
Just relying on adding a teaspoon of vinegar or lemon juice per jar is not a safe and scientific method for raising the acid level, though many people do it, and have not come to any trouble with it?
You pressure cooker should come with a manual that confirms what it can or cannot do. Download a new copy if this has been lost
Also see What kinds of pressure cookers are there, and what are they good for?