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Start by preparing the dumpling mix: Mix all the dry ingredients in a bowl, add the oil and water and keep mixing until you have a soft dough. I use my hands. Put aside for now.
Sauté the bacon lardons in 1 tbsp olive oil.
Add chicken, stock and the two paprikas and mix well to coat the chicken. Add salt (about half a teaspoon, I don't tend to use much salt) and a few twists of the black pepper mill.
Add the mushrooms, carrots, cavolo nero and garlic and stir. Roll the dumpling mix into 8 balls and place them directly on top of the other ingredients.
Lock the lid in. Steam release set to Sealing. Pressure cook at high pressure for 5 minutes.
When it has finished pressure cooking, let it do a Natural Pressure Release* for 15 minutes and then vent the rest of the steam trapped inside (if any). Or, of course let it go to Keep Warm until you're ready to eat, I have and it works fine.