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Plug your Instant Pot in and push the Sauté button. The screen on the front will read On and the bottom of the pot will get hot to sauté.
Melt the butter in the Instant Pot. Once melted, add the onion, carrot, celery, and a big pinch of salt to bring out their juices. Cook the veggies for about 5 minutes until they're soft and sweet.
Add the garlic, thyme, oregano, and basil. Cook for 1 minute.
Add the broth, chicken, and noodles, and turn off the Instant Pot so the sauté mode turns off. Put the lid on your Instant Pot, turn the vent valve to closed, and push the Soup button. Use the manual buttons (the +/- buttons) to bring the time down to 4 minutes. It will turn on automatically after a few seconds.
The Instant Pot will take about 10 minutes to come to pressure, and then it will count down the 4 minutes. When the 4 minutes is done, quick release your valve (use a towel or oven mitt to turn the valve). It will take 1-2 minutes to release all of the pressure from the pot.
After the pressure releases, take the lid off, stir in your chopped spinach to wilt and more salt and pepper (to your taste). The soup is hot enough to wilt the spinach, so there's no need to add more heat.