The point of a pressure cooker is to allow higher temperatures than 100°C, which cooks things faster. But anything higher than 60°C should kill almost all bacteria (possible exception: rice bacterial spores) if you cook it long enough. Have you done a side-by-side comparison of food cooked in a pressure cooker vs cooked at normal pressure?

Killing spores is a lot harder. They can sit around in harsh conditions for a few hundred years until the conditions are right to germinate. And cooked foods devoid of other life (competition!) is a perfect situation.

There’s a lot floating through the air, not just what comes on rice.

For immediate consumption, it’s not usually necessary to kill them, but for storage it can be.

It won't stay a spore when wet though. The difficulty is when dry, but in cooked food it's not going to stay in spore form.

That's why steam is used in medical sterilization, rather than just dry heat.

Pressure cookers have a much lower pressure (~2atm) than what's happening here

Our grandmothers canned countless jars of summer fruit and vegetables this way.

And occasionally got a case of botulism as an aside. Be careful when canning your own food, especially if you haven't done it before.

2030: year of 1930

I even find that leftovers from meals I've cooked in a pressure cooker last quite a long time in the fridge.