1 fryer chicken
2-3 cups water
2 carrots, diced
2 ribs celery, diced
1 tablespoon chicken bouillon
Salt and pepper, to taste
1 1/2 to 2 cups Bisquick
Parsley flakes

Cut up a fryer and brown it in a frying pan. Put the chicken in the pressure cooker with water, carrots and celery. Deglaze the frying pan with some of the water and put that liquid into the pressure cooker. Add about a tablespoon of chicken bouillon, cover and cook it for 20 minutes at 15 psi. After cooling and removing the lid, the chicken is now falling off the bones. Remove chicken, and season the liquid with salt and pepper.

Make the dumplings. Mix Bisquick and enough water to make a sticky dough. Form into 2-inch balls. Put some parsley flakes on the outside of each dumpling and place 8 dumplings into the pressure cooker with the chicken and liquid. Put on the lid and cook for another 10-15 minutes.