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.
Braises are, by their very natures, cooked to well done. They achieve an internal temperature well above 165 F which will make every meat well done.
Please see:
Why would a pressure cooker shorten a braise time?
for a detailed discussion on how the collagen to gelatin conversion takes place over time, and is made faster in pressure cookers.
The fact that the cuts that are suitable for braising are exactly the ones that allow the slow conversion of collagen to gelatin is what makes the pressure cooker suitable.
The real issue with cooking braises low and slow in the conventional oven is that at sea level, the internal temperature cannot get very high, so you need time for the gelatin to collagen conversion to take place. There isn't much point in raising the oven temperature higher than required to allow the time for this conversion, and it prevents overcooking or drying out the outside of the food while the conversion takes place. The meat will still be quite well done; it is only moist and succulent because of the melted fat, and the gelatin lubricating the meat fibers providing that slow cooked unctuousness.
In a pressure cooker, the ceiling temperature is raised, so the time can be shortened. The inside of the food is still quite well done. No loss to quality (since the food would be well done anyway), but a much shorter time.
If the food was not suitable to be cooked well done, the pressure cooker would be far from ideal, as it would certainly overcook the inside of the meat.
Note also that you have listed two special cases where foods are cooked at lower temperatures to avoid agitation (from the bubbling and boiling of the water), rather than because of issues directly related to time and temperature:
Stock. Stock is cooked at a simmer to avoid the turbulence and circulation from the bubbling and boiling leading to more dissolved, emulsified or suspended particles in the final product. That is, the goal is to keep the stock clear instead of cloudy. If you are not concerned with this aspect, it can be cooked at a full boil.
Beans are cooked slowly for several reasons, of which the main one is convenience. Cooking them at a full boil would require more attention (so they don't burn on the bottom), and is not terribly feasible in an oven, which is the easiest way to do them. Also, by cooking below the boil, there is less agitation in the pot, and so less splitting and sloughing of the bean skins, which some people find less than pleasing.
In the pressure cooker, you will not get this kind of agitation, because once the pressure is achieved and the food is at equilibrium, it is not going to be going at a full boil, but more of a simmer, but a much higher temperature simmer than is possible at sea level pressure.
Best Answer
Here's a table that claims to give time equivalencies for cooking at different pressures. (This is from a website dedicated to pressure cooking information, so it's pretty standard.)
It doesn't go down to 7 psi, declaring 8 psi to be the lowest acceptable pressure, but the time increase for 8 psi is listed as 47%. Therefore, I'd try increasing the times by 50% or a little more than the recipe states.
Keep in mind that although this chart looks precise, it's really not. Pressure cooking at lower temperatures will significantly change extraction rates for various flavor components in you stock, for example. Some things will still cook out at roughly the same rate, while others will take a lot longer at the lower temperature. I'd guess that increasing cooking times by about 50% is a good place to start, but you may find that's too little or too much, or even that the result in some recipes just isn't right. (Sometimes boiling for too long alters flavors or textures in undesirable ways, so the fast cook in a high-pressure pot may be okay, but a slower longer cook may end up with just a boiled "overcooked" result.)