Put the butter in the Instant Pot and select “Sauté”. Then add the celery and onion and cook for about 5 minutes. Add bay leaves, herbs and black pepper and cook for about 1 minute.
Select “Cancel” and stir in the broth and water. Next, 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, cheese and kale. Select “Sauté” and cook for about 1-2 minutes more.
Stir in Worcestershire sauce and serve immediately.