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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.
Preheat the pressure cooker (by pressing brown/sautÃ© mode). Add chicken stock, salt, and bay leaf and mix well. Then, in the following order, add chicken, onion, garlic powder, oregano, and tomatoes. Close the lid and pressure-cook for 15 minutes at high pressure. When time is up, open the pressure cooker with slow normal release: Open the valve on the lid slowly, or if the valve only opens at full throttle, in small bursts.