Ingredients

Instructions

1Assemble the chicken ingredients. Rub the bird with a little of the oil. Sprinkle with pepper and salt, then remove the trivet and separator from the pressure cooker

2Put the remaining oil into the pan. Heat well; add the chicken and then brown first one breast for 1 minute, then the other over medium heat

3Turn the chicken over onto its back. Brown for 2 minutes more, then remove

4Put the chicken, breast up, into the trivet. Set the separator in the base of the pan and put the chicken on top. Set carrots all around. Pour 500ml boiling stock into the pan

5Cover the pan according to instructions. Bring to 12lb pressure and cook for 20 minutes

6To make the dumplings; combine the flour, butter, milk and parsley in a bowl. Stir to a dough

7Scissor-chop in the bacon. Divide the dough into 12 walnut sized balls

8Reduce the pressure quickly. Uncover. Lift out the trivet

9Put the dumplings into the base and add 125ml boiling water

10Replace the trivet and cover the pan. Bring to 12lb pressure

11Cook for 5 minutes more. Remove from the heat and uncover the pan. Serve hot.