Red bean beef with herby dumplings (pressure cooker)

Drain & rinse can of red kidney beans. Heat oil in pressure cooker and brown the meat and onions. Drain off excess oil and then add chopped tomatoes, beef stock, drained kidney beans & seasoning. Close lid and bring to high pressure, cooking for 20 minutes from when pressure is reached. Reduce pressure quickly. Whilst the stew is cooking make the dumplings. Sift the flour & salt into a bowl and stir in the suet and the herbs with sufficient cold water to make a soft, but not dry, dough. Shape into 8 small balls. Put the open cooker back onto the heat and check consistency of the stew. If it is too thick then add up to a further 125 ml of water before adding the dumplings. Cook the dumplings for 15 to 20 minutes with the cover in position, but not closed and with no weights attached. Serve immediately with vegetables of the season / your choice.