Place the carrots on the bottom of the Instant Pot.
Add salt to the inside, outside, and under the skin of the chicken. Optionally, add the lemon to the inside of the chicken.
Place the carrots on the bottom, and the trivet or rack that comes with the Instant pot on top of the carrots. Add the water and then place the chicken on top of the trivet and carrots.
Cook at high pressure with the venting closed for 25 minutes.
Let the chicken sit to naturally release the pressure for 10 minutes. Then manually release to let out any remaining steam.
Remove the chicken and carrots. Let the chicken rest on cutting board at room temperature for a few minutes to keep the juices from running out.
Save all the broth at the bottom to use for the chicken soup. Dilute the broth at a ratio of about 1 cup of broth to 3 cups of water make 4 cups of chicken soup.
Slice and shred the chicken meat and add it to bowls of soup along with the carrots. Serve very wam.
Store the chicken soup in the refrigerator for a few days as well as the broth, or freeze for a few months.