Place the chicken breast between two pieces of wax paper. Pound the chicken to about 1/4 inch thickness. Slice into small diced cubes.

Add the butter to a large Dutch oven over a medium/low flame.

Add in the diced chicken and cook until about cooked through, 10 minutes. Stir every once and a while to make sure the chicken cooks.

Add the red bell pepper and cook for about 5 minutes, stirring regularly.

Add in the flour and stir until a roux forms. Cook for one minute.

Mix in all the liquids, salt and pepper. Mix until all the roux is incorporated. Bring the soup to a simmer over a medium flame. Simmer for 25 minutes, stirring occasionally, until the soup is thickening and reduced.

Add in the orzo and cook for 12-20 minutes until tender, stirring regularly so the noodles don't stick.

Serve warm with extra salt and freshly ground black pepper.

Set the cooker to brown/saute for 15 minutes. Add the butter. Once the butter melts, add in the chicken breast. Brown on each side for 5 minutes.

Add the red pepper in and cook for 5 more minutes. Turn the browning function off.

Mix in the flour, combining until a roux forms.

Add the liquids and noodles into the pot. Set the function to soup on low pressure for 20 minutes. Cover and secure lid.

After 20 minutes, release steam, remove lid, and remove chicken. Shred or dice the chicken.

Whisk the mixture still ion the pot to loosen up any brown butter bits and noodles from the bottom. Keep mixing the soup will come together.

Add the chicken back into the pot. Let slightly cool and then serve.