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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.
Transfer the roast to a platter. Add the onions to the pressure cooker and cook until tender, 3 to 5 minutes. Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Cover, set the pressure to high and cook for 1 hour and 20 minutes.