Please explain the point of pressure cooking! With the time to reach pressure, cook, and depressurize, it doesn't seem faster than regular simmering. What am I missing?

I got curious about pressure cooking and looked at several online recipes. One said 10 minutes to reach pressure, 10 minutes to cook, then 15 minutes to depressurize. I'd maybe have simmered that for 45 minutes. So 10 minutes saved. Maybe I wasn't looking at the right recipes? What do you use it for?

bon appetit