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A pint of carrots only needs 25 minutes of processing in the canner, whereas chicken needs 75 minutes. You need to process your soup for the longer time, 75 minutes.
Add 1 to 1 and 1/2 cups of water, or whatever the pressure cooker manufacturer recommends. Rinse off the chicken with cool water and place in the pan, breast side up. Throw in a carrot or two, and onion quartered and 4 cloves of garlic. Salt and pepper to taste. Cooking. Lock the lid on the cooker. Bring up to full pressure and cook for 25 minutes. After 25 minutes remove from heat and let pressure drop naturally. Now the chicken is ready to eat. Or, you can take it one step further and crisp the skin. Heat the oven to 400 degrees. Place the chicken of a roasting rack (I used my broiler pan with the roasting rack).