Instant Pot Potato Soup (with cheese and bacon)

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

For topping, optional

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