Pressure Cooker Linguini with Stewed Lamb and Olives | RICARDO

Ingredients

• ¾ lb (340 g) deboned lamb shoulder, excess fat trimmed, diced
• 2 tbsp (30 ml) olive oil
• 1 onion, chopped
• 1 can (28 oz/796 ml) crushed tomatoes
• 1 cup (250 ml) beef broth
• ¼ cup (40 g) dried black olives, pitted and coarsely chopped
• ¾ lb (340 g) linguini