Set the Instant Pot to "Saute" and cook celery and onion in the butter until translucent.
Add potatoes, salt, and chicken broth to the pot. Stir to combine.
Place and secure the lid on the Instant Pot, cancel the "Saute" mode and set it on "Manual" mode. Enter 7 minutes cooking time at High Pressure and allow to cook.
Once cooking time is up, do a manual release of pressure or allow it come down naturally. Remove lid.
Stir half and half and cheese until combined and melted and season with dill, paprika and Worcestershire sauce. Serve.