I've read that, and I often transfer from my primary to a keg before fermentation is complete. The beer carbonates as it finishes fermenting, which is convenient, and I let the temp rise to ambient. The temp rise is intended to finish the beer more quickly: here's a link to a discussion of an accelerated fermentation process for lagers: http://brulosophy.com/methods/lager-method/
I have no idea if pressurization plays a part.