When people talk about hoppy ales, they are almost always thinking about the hop aroma. Hop aroma is easily increased by dry hopping in the clearing tank. My Bent Rod Rye got dry hopped three times: Cascades, Fuggles and EKG. All you do is put the hops in the tank for a week.
But maybe there is something wrong with your IPA. Not enough bittering to balance the alcohol level can be treated by boiling hops in water for 60 minutes and adding it. You can increase hop flavor the same way with a 15 or 20 minute boil.
[Some people think I don't like hoppy ales, just because I don't make them very often. My local has two IPA's, a very hoppy APA, and a hoppy Red on tap. Mark made a Pilsner last summer that had so much Saaz in it, I thought he had used Cascades! Any club event I go to, hoppy ales will be 75% of what's offered. So, I make other stuff.]