Pressure Cooker Linguini with Stewed Lamb and Olives

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