Place the butter in the Instant Pot and select “Sauté”. Then add the celery, carrot and onion and cook for about 5 minutes.
Add herbs and black pepper and cook for about 1 minute.
Select “Cancel” and stir in the broth, cheese and water.
Secure the lid and select “Soup” and just use the default time of 4 minutes.
Select “Cancel” and carefully do a Quick release.
Remove the lid and stir in the chicken and kale. Select “Sauté” and cook for about 1-2 minutes more.