Cawl (welsh Soup)

My mother has been making this ever since I can remember. She used to liquidise everything bar the potatoes for her fussy children, but 2 out of 3 of my kids love it!

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   sOAK PEAS FOR 2 HOURS AS ON PACKET
   CHOP VEG INTO SMALL CUBES, PICK MEAT OFF BONES OF YOUR SUNDAY ROAST OR ADD HALF A TIN OF CORNED BEEF CUT INTO CUBES. PUT EVERYTHING INTO THE PRESSURE COOKER AND COOK WITH LID ON IN THE USUAL WAY, ADDING THE WEIGHT WHEN STEAM ESCAPES. TURN DOWN HOB TO 3/4 HEAT, AND COOK FOR ABOUT 45 MINS. (I MAY BE WRONG ON THE TIMING, I USUALLY GUESS). THE PEAS WILL DISSOLVE, THICKENING THE SOUP AND GIVING IT A DELICIOUS TASTE.THE CAWL TASTES EVEN BETTER IF LEFT TO GO COLD AND RE-HEATED.
   I OFTEN USE FROZEN CASSEROLE MIX AND LEEKS. MY MUM BOILS THE BONES OF THE MEAT AND MAKES HER OWN STOCK, BUT I'M LAZY.I USUALLY MAKE THIS WHEN DOING MY ROAST ON A SUNDAY AND EAT IT ON A MONDAY.