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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.
Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.