White Chicken Chili is one of my families favorites. 
*Chicken: 8-12oz diced or shredded (Rotisserie or Canned chicken can work too)
*Broth: take half of the recommended water and substitute it with chicken broth
*Verde Salsa: 16-32 oz Chunky Verde Salsa
You can vary on this recipe by adding one of the following ingredients in place of 16oz of the Verde Salsa.
*Chopped Green Chiles: (2) 7oz cans
*Diced Tomatoes with Green Chilies: 10oz can
*Southwest Corn: 15oz can (Fiesta or Mexican corn can work too)
Serve with tortilla chips and sour cream, YUM!

One of my favorite ways to make the Barley Bean Soup is using mushrooms as a substitute for the meat recommended. 
*Mushrooms: 8-16 oz of Baby Bell mushrooms either pre-sliced or quarter them up myself. 
*Broth: Take half of the recommended water and add mushroom broth, my favorite: https://www.betterthanbouillon.com/products/mushroom-base/
*Tomatoes: 24-32oz of either plan diced tomatoes or fire roasted tomatoes
For Instructions on how to do it in your Instant Pot check out:
https://www.northernseasons.com/store/p1/Ol%27_Geezer_Barley_Bean_Soup.html#/