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 handle pointing to Sealing. Press the Manual or Pressure Cook button and programme 5 minutes with the - and + buttons. When it has finished pressure cooking, let it do a Natural Pressure Release* for 15 minutes and then open turn the steam release handle from Sealing to Venting to do a Quick Pressure Release * and let out any steam that is trapped inside. Or of course let it go to Keep Warm, I have and it works fine.