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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.
For the chickpeas shown above, it took my pressure cooker 15 minutes to reach full pressure, then 10 minutes at full pressure to cook the beans, followed by a 20 minute natural release cool down â a total of roughly 45 minutes to achieve tender beans.