The addictive creamy goodness of loaded baked potato soup made easy in the Instant Pot!
You can absolutely add some cheese to the soup after the seasoning. I prefer to add it as a topping instead, both to keep dairy portions under some kind of control (haha), but also because I don't like how stringy the soup sometimes gets when cheese is added directly to the pot (without making a roux first).
To make on the stove top instead of Instant Pot: follow the instructions through step 5. Bring the soup to a gentle boil, then reduce to a simmer, and cook until the potatoes are fork-smash tender (about 8-10 minutes). Reduce heat to low, and continue with step 8.