Pressure canning processes sealed jars in a purpose-built pressure canner at temperatures above the ordinary boiling point of water. It is the method specified for low-acid foods such as most vegetables, meats and stocks in tested home-canning recipes.
A water-bath canner is not a substitute. Jar size, food preparation, pressure, time and altitude adjustments all matter. An ordinary pressure cooker or electric multicooker is not automatically suitable: use equipment and a recipe supported by authoritative canning guidance.
Reference: Further reading.