Instant Pot Potato Soup (with cheese and bacon)

• 32 ounces chicken or vegetable stock
• 1 can cream of mushroom or chicken soup
• 32 ounce bag frozen hash-brown potatoes (cubed, not shredded)
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ TSB fresh garlic
• 5 lices pre-cooked bacon, chopped (about ½ cup bacon crumbles)
• 8 ounces cream cheese, softened or room temperature
• 8 ounces sharp cheddar cheese, freshly shredded (set ⅓ cup aside for topping)

For topping, optional

• ⅓ cup shredded sharp cheddar cheese, (reserved from the 8 ounces above)
• 3 lices pre-cooked bacon slices, chopped (about ¼th cup)
• green onions