Season Chicken Breast (1) with Salt and Pepper (to taste), Paprika (1 tablespoon) and Garlic Powder (2 teaspoon) and put it in the pressure cooker. Add Chicken Stock (4 cup). Cook it on the soup setting for 25 minutes.
For the dumplings: Add Sea Salt (to taste) to All-Purpose Flour (3 cup), and mix with Water (1 cup). Put the mix on the counter and knead it and roll it. Cut it up into roughly even rectangles. Place the rectangels on a lined tray.
Shred the chicken and add some water to the pressure cooker.
Drop the pastry into the broth. Keep stirring. Add Cream of Chicken Soup (2 cup) and stir it in. Add some more water and season with Salt and Pepper (to taste). Add Frozen Peas and Carrots (1/2 cup). Return the chicken to the soup. Put the lid on and cook for ten minutes on soup setting.
Open the cooker with natural release. Season with Fresh Parsley (to taste). Serve!