Can you make Sous Vide Steak in a Pressure Cooker?
I'm afraid you have gotten something wrong.

Sous-vide and pressure cooking are, as far as food physics is concerned, on the opposite ends of the scale.


Pressure cooking allows you to increase the boiling point of water, thus reducing the cooking time. (Bad idea for a tender steak, btw., as soon as you exceed a certain temperature, the proteins in the meat change irreversibly and the meat gets tough.)
Sous-vide uses temperatures way below the boiling point, combined with a very extended cooking time. This means you can safely and slowly bring your steak to the desired core temperature without the risk of overcooking and thus toughening the meat. A final sear is just a finishing touch, not technically a necessity for cooking the meat. (But don't skip it, it's for flavour and eye appeal!)


So no, we can't give you a temperature / time chart for steak in a pressure cooker - because the results would be very unsatisfactory.