You mentioned that these are kits. Is it all extract? Extract with some steeping grains? All grain? What kind of water are you using? How much is your total boil volume? Before we can help diagnose a problem, we need to know what you've done to get to where you are.
Fermentation temperature is hugely important. A few degrees to you and me is no big deal but to your yeast, and the flavor profile they give, it's huge. My beer quality improved immensely after I got the ability to control temperature. I used to ferment in whatever the house was at. This was typically mid 70's and could approach 80 in the summer. That's way too hot. In the winter the house might be around 70 which was usable but almost still too warm. Keep in mind that due to the activity in the fermenter, the beer will be warmer. Potentially by several degrees. I once tried to brew a Sam Adams Lager clone but had no choice but to ferment at room temperature. It was in the upper 70's. That beer came out tasting more like a Chimay Grand Reserve than Sam Adams. A good beer but hardly the same thing. Others also commented on how it was a good Belgian style beer.
On the surface IPA sounds like an easy beer to make. Just throw lots of hops into the kettle and viola, IPA! Not quite. IPA is actually quite difficult to brew well. It's easy to get a hoppy beer but making one taste really good isn't as easy as it sounds. Hope oils bind to yeast cells and hot break and settle out so it's easy to lose the aroma in the fermenter or even the bitterness in the kettle if hops are added during the hot break. Force carbonation can also blow aromas off. There are lots of ways to lose that wonderful taste, bitterness, and aroma!
As a beginner, I'd start with a different style. A brown or a porter to start. Get a couple of those under your belt and then move down the color scale. Don't give up. You'll get it. It's just not always an easy journey. If you decide to stick with it, get a way to control fermentation temperatures. Things will get better.