Lamb Barley Stew - Pressure Cooker - cooking recipe

Ingredients

1 left over leg of lamb, cut through at joint
1 cup barley
5 carrots, sliced
3 onions, quartered
2 beef bouillon cubes
1 cup frozen peas

Preparation

slice excess meat off bone and cut into bite size pieces and set aside. Place bones in pressure cooker with 6 cups of water, barley and boullion. Bring to high pressure and cook for 20 mins and release pressure.
Remove bone(trim any additional meat) and then add all the vegetables except the peas(if using green beans, add now).
Cook on high for 8-10 minutes, release pressure and add peas and meat.