Easy Weeknight Instant Pot Chili

Read on for a guaranteed way to get dinner on the table in less time than it takes you to go to the store!! Okay, maybe not guaranteed, but it works for me. 

When I get home from work and don’t want to cook anything, I make the Hurricane Ridge Chicken Chili in my Instant Pot. The last time I made the Hurricane Ride Chicken Chili, I got everything ready, then I went to the store to pick up sour cream. By the time I got back, the soup was done!

Honestly, the hardest part is rummaging through my fridge to see if I have any extra veggies that I can sneak in. Read the full recipe below!

Bowl of Hurricane Ridge Chicken Chili

You will need:
1 Package Hurricane Ridge Chicken Chili (Family Size)
1 Chicken Breast

Optional Veggies (gotta sneak those veggies in somewhere)
Frozen Corn
Shredded Carrots 
Chopped Bell Peppers
Diced Sweet Potatoes

Optional thickener:
1/4 Quinoa, Brown Rice or White Rice

Optional Toppings:
Corn Chips
Sour Cream
Shredded Cheese


  1. Lay beans on a rimmed cookie sheet to look for rocks or other field debris
  2. Transfer the beans to a colander and give them a quick rinse. 
  3. Put the rinsed beans, whole chicken breast, both spice packets and any optional veggies in the Instant Pot.
  4. Add 7 cups water. (If I don’t add 1/4 of quinoa or rice, I cut out 1/2 C of water; I add 6 1/2 instead of 7)
  5. Lock the lid and seal the valve. 
  6. Set Instant Pot to Manual High Pressure for 30 minutes. 
  7. Once the Instant Pot is done, you can let the steam release naturally or release it manually if you’re in a hurry. 
  8. Shred the chicken with two forks
  9. Enjoy!!

Sisters Chicken Noodle Soup

Sisters Chicken Noodle Soup with broccoli and chicken thighs

A classic dish, reimagined. Still simple, and still delicious. Whether it’s a bit cold out, or you’ve come down with a cold, chicken noodle soup is always the answer. Feeling nostalgic for grandma’s cooking? Chicken noodle soup is still the answer! And this homemade-tasting soup couldn’t be easier.

Here’s how to make this simple, new take on an old favorite.


  • 1 large Sisters Chicken Noodle Soup package
  • 1 small head of broccoli, chopped
  • 2 cubed chicken thighs


  1. Bring 8 cups water to a boil.
  2. Add chicken and simmer for 20 – 30 minutes depending on size of chicken thighs.
  3. Add noodles, and spice packets and follow remaining instructions on soup package.
  4. Add broccoli for the last 5-8 minutes depending on how crunchy or soft you prefer your broccoli.
  5. Garnish with a sprig or two of rosemary and enjoy!

Thanks for reading!

Lemon Garlic Chicken with St. Marie’s Wild Chicken Soup

Lemon Garlic Chicken with St. Marie’s Wild Chicken Soup

Add a little zing and brighten up your typical weekday meal with this easy, lemony, one pot recipe. Simple and healthy but full of flavor!


Here’s how to make this easy skillet meal.


  • 1 chicken breast, cubed
  • 1-2 tbsp olive oil
  • juice and zest of 1/2 lemon
  • 1/2 lemon thinly sliced
  • 1-2 cloves of garlic, minced
  • 1/4 cup white wine
  • 1 small bunch of fresh chives
  • 1 small packet St. Maries Wild Chicken Soup


  1. Heat olive oil in large skillet or dutch oven over medium high heat.
  2. Add cubed chicken, turning frequently until browned on all sides.
  3. Add lemon juice, zest, lemon slices, garlic and white wine, and half of fresh chives. Continue cooking until chicken is no longer pink in the center and lemon slices are caramelized and softened.
  4. Remove lemon slices and set aside for garnish.
  5. Add 4 cups water and the entire contents of the soup packet.
  6. Bring to a boil, then simmer for 1 hour or until rice is cooked.
  7. Garnish with caramelized lemon slices and fresh chopped chives. Salt and pepper to taste.

Try this lemon chicken recipe with one of our other chicken soups like our Sisters Chicken Noodle Soup. Or you can even try adding some veggies like fresh broccoli or cauliflower.


Our Customers Say It Best

We sure love our soups here at Rill Foods, and we are proud of our quality products. But really, our customers say it best. So, here’s a few compliments and comments from our collection of customers notes.

“WOW, a truly impressive gourmet flavor explosion!! We were immediately hooked and couldn’t wait to try all of your flavors.”

“I recently ate your Puget Sound Seafood Chowder and have to tell you it is the best chowder I have ever eaten. And coming from Maine, that says a lot.”

“I love that you make all natural and gluten free soups. The Taneum Canyon Chili has got to be the best chili I have ever had.”

“I just wanted write and tell you how much I enjoyed your soup. We ate the Free in Babylon Barley and Vegetable Soup for supper tonight. It was super easy to make and soooo delicious. Thanks for creating such a wonderful soup!!”

“Just a note to say I had some of your Wapato Soup last night and it was AMAZING!”

“I prepared a package of Ellensburg Enchilada Soup today, absolutely delicious!!!! Even my youngest son (I have 3!) who turns his nose up at most soup, raved about it! Thank you for a quality product!”

“I made your St. Maries Wild Chicken Soup, adding half and half and fresh chicken thigh meat. With fresh biscuits, it was a great meal. My husband and I loved it.”

We love our customers and all the wonderful compliments they give us! Thank you to all of you who have shared with us!

Instant Pot Directions

The instant pot, or pressure cooker is all the rage these days. Even easier and faster than a crockpot, it might just be the best way to cook! It’s really as easy as these 3 simple steps. 

Step 1. Gather all your ingredients.







Step 2. Add all ingredients to the Instant Pot and stir.

Step 3. Put the lid and turn on the Instant Pot.







It’s that easy! Keep reading for detailed instructions for each type of our soups.



How to Cook Bean Soups in the Instant Pot


Pre-soaking the beans is not required. This method and recipe will work for any of our bean soups. For a large soup, simply add 1 cup less water than the instructions call for. For a small soup, add 1/2 cup less water than the instructions call for. 



  1. Sort through beans for pebbles or other field debris.
  2. Add the beans and water to the Instant Pot.
  3. Add all the spice packets, stir to combine.
  4. Lock the lid on and set the Instant Pot on the Soup Mode, or set to Manual, High Pressure for 30 minutes.
  5.  Make sure the valve on top is set to Sealed.
  6. Once the beans are done cooking, let the pressure release naturally. (This took about 25 minutes.)
  7. Salt and pepper to taste.

How to Cook Lentil, Pea or Barley Soups

This method will work with any of our lentil, barley or pea soups. Again, for a large soup just add 1 cup less water than the instructions call for. For a small soup, add 1/2 cup less water than the instructions call for


  1. Add the entire soup mix, spice packet and tomatoes to the Instant Pot.
  2. Add the water and stir to combine.
  3. Lock the lid on and set the Instant Pot on the Soup Mode, or set to Manual, High Pressure for 30 minutes. Make sure the valve on top is set to Sealed.
  4. Once the soup is done cooking, let the pressure release before opening the lid.
  5. Salt and pepper to taste. Serve!


How to Cook Rice Soups


This method will also work with any of the rice soups. Again, for a large soup just add 1 cup less water than the instructions call for. For a small soup, add 1/2 cup less water than the instructions call for.



  1. Add the entire soup mix, spice packet and to the Instant Pot.
  2. Add the water and stir to combine.
  3. Lock the lid on and set the Instant Pot to Manual, High Pressure for 25 minutes. Make sure the valve on top is set to Sealed.
  4. Once the soup is done cooking, quick release the pressure according to manufacturers instructions.
  5. Salt and pepper to taste. Serve!

How to Cook Chowders

This method works with any of the chowders. Again, for a large soup just add 1 cup less water than the instructions call for. For a small soup, add 1/2 cup less water than the instructions call for.



  1. Set the Instant Pot to the Sauté Setting, cook bacon until crispy. Drain fat if desired.
  2. Add the entire soup mix, and cooked bacon to the Instant Pot.
  3. Add the water and stir to combine.
  4. Lock the lid on and set the Instant Pot to Manual, High Pressure for 10 minutes. Make sure the valve on top is set to Sealed.
  5. Once the soup is done cooking, quick release the pressure according to manufacturers directions.
  6. Set Instant Pot to the Sauté Setting and add milk. Heat until warm, do not boil.
  7. Salt and pepper to taste. Serve!

Lion’s Den Red Lentil Soup

The Lion’s Den Red Lentil Soup is one of our Daniel Fast, completely plant based soups. Although it doesn’t have any meat or animal products, it’s a delicious, different kind of soup packed with flavor and nutrients.

It tastes great with just water and a can of chopped tomatoes added to it, but I decided to spice it up even more with an addition of butternut squash and sausage.

Prepare the soup according to the instructions. Meanwhile, prepare the additional ingredients. Peel and cube butternut squash, or use frozen, already cubed squash and sauté in a pan until tender but not too soft. Slice sausage and cook until browned and done. Combine with the Red Lentil Soup or place on top of each bowl for a pretty and delicious garnish.

Try adding your other favorite vegetables or meats to this or one of our other soups. It’s always fun to experiment and spice up your meals! We would love to hear what you come up with!

Chocolate Chili with Chipotle Peppers

So, you’ve never had chocolate chili? It’s a great way to add a subtly sweet and rich taste to our Taneum Canyon Chili. Chipotle peppers add a delicious smokey flavor that brings it all together. Add however much crushed red peppers you like to make it extra spicy, or not at all.

Chocolate Chili with Chipotle Peppers

  • 1 small packet Taneum Canyon Chili
  • 8 ounces canned or fresh chopped tomatoes
  • 1 tablespoon chipotle chiles
  • 1/2 tablespoon cocoa powder
  • 1 ounce bittersweet or semisweet chocolate
  • lime and green onions (optional)
  1. Prepare Taneum Canyon Chili according to instructions. If using a large size chili, just double the ingredients.
  2. Add chipotle chiles and cocoa powder when adding spice to chili.
  3. Right before serving, add chocolate and mix in until just melted.
  4. Garnish with sliced green onions and a wedge of lime and serve.

This is a unique twist on our Taneum Canyon Chili, perfect for when you’re feeling like trying a new flavor. But easy enough, with just a few extra ingredients. I really enjoyed making and tasting this chili. Snacking on chocolate while cooking; it doesn’t get much better than that! And the overall taste is so different, but in a good way. One of our employees compared it to a mole, which is a sauce used in Mexican cooking that traditionally has peppers and chocolate.

Try adding chocolate to one of our other chilis, and tell us what you think. We’d love to hear from you!

Soup & Salad

 Soup & Salad: a classic combo. Pb & J, salt and pepper, Sonny and Cher, soup and salad. They just belong together!



So, here’s a couple different takes on a favorite lunch or dinner combination. First, a fresh, summery salad with our cheesy Tortellini soup. And second, a warm eggplant and kale salad with our black bean soup.

Tomato and Cucumber Salad

A fresh, super simple salad with a tangy and flavorful dressing. And it only takes a few minutes to prepare!


For the Salad:

  • About 3 cups or 2 medium cucumbers, peeled and chopped
  • 3 medium tomatoes, sliced into chunks
  • 1/3 cup chopped red onion
  • 1/4 cup chopped fresh basil

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3/4 cup apple cider vinegar
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon fresh dill weed
  • 1 teaspoon
  • salt and pepper to taste
  1. Combine salad ingredients in a large bowl.
  2. Mix dressing in a small bowl, then add to salad and stir well to combine.

Pair this salad with our Thorpellini Tortellini for an easy lunch or dinner.

Warm Eggplant and Kale Salad

A warm and tasty salad with creamy goat cheese and crunchy toasted walnuts. Gluten free and vegetarian!


For the Salad:

  • 1 large eggplant, cut into 1 inch cubes
  • 2 cups cremini mushrooms, cut in half
  • 4 large kale leaves, roughly chopped
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup goat cheese, crumbled
  • 4 sprigs fresh thyme, finely chopped

For the dressing:

  • 1 clove garlic, crushed
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/2 tsp  honey
  • salt and pepper to taste
  1. Preheat oven to 425 degrees F.
  2. Toss eggplant and mushrooms in a tablespoon of olive oil on a parchment lined cookie sheet and roast 20 minutes, stirring occasionally.
  3. Toss kale and an additional tablespoon of olive oil on another parchment lined cookie sheet and roast 10 minutes or until crispy.
  4. Meanwhile, prepare the dressing. In a small saucepan, combine dressing ingredients and heat on low until thickened, about 10 minutes.
  5. In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Stir and serve immediately.

Pair with our Shoshone Falls Black Bean Soup for a hearty and filling meal that’s healthy and full of flavor.

Mini Bread Bowls with Corn Chowder

Mini Bread Bowls with Corn Chowder

I know what you’re thinking…another bread bowl recipe? Well, these aren’t just any old bread bowls. They’re the cutest, little bite sized bread bowls. Or as Ninon says, soup sliders. Spoon optional!

These make an adorable addition to an appetizer tray or a fun snack for kids, and adults too! The best part is that you can whip these up in about 30 minutes using a can of pre-made dough, and one of our chowders. I decided to use a can of Pillsbury french bread dough, and it worked out quite well. Of course, if you have more time on your hands you can make your own dough. We might suggest our whole wheat bread bowl recipe, found here.

Here’s what you’ll need:

  • 2 cans of pre-made dough
  • 1 small package of Columbia River Corn Chowder
  • 1 cup milk or milk substitute
  • fresh corn (optional)
  • bacon bits
  • chives


  1. Preheat oven according to dough directions. Cut dough into golf ball sized pieces and shape into balls. Place crease side down onto greased baking sheet and bake according to instructions or until golden brown. Make sure the bottom and sides are fairly firm and crusty to insure that they will hold their shape and soup well.
  2. Meanwhile, make Columbia River Corn Chowder or other favorite chowder according to instructions. Add optional ingredients, like fresh corn.
  3. Once bread bowls have cooled, cut tops off with a serrated knife. Press down bread inside each bowl to make room for soup.
  4. Spoon chowder into bread bowls, top with bacon bits and chives, and serve.

My Lentil Adventure

I’m a huge fan of soup, but not a frequent lentil eater. Being that lentil soups are some of our customer’s favorites, I decided to make and try all of our lentil soups in 1 day. The soups were pretty simple to make, they only called for an 8 oz can of diced tomatoes or tomato sauce. I started the soups at around noon and they were all done by 1 pm – super fast! I ate a bit of each one for lunch. Read my thoughts on each soup below!

Here at Rill’s we have 4 lentil soups: Blue Mountains Lentil and Potato, Daniel’s Lentil and Brown Rice, Mount Mazama Lentil Chili, and Lion’s Den Red Lentil Soup.

The Blue Mountain Lentil and Potato has a really nice and balanced taste to it. It had a garlicy/Italian flavor which I love and a nice black pepper ki ck at the end! It also had lots of mixed vegetables and potatoes. Overall it was one of the more flavorful lentil soups.  If I was going to make this soup again, I would probably add big chunks of carrots to add more crunch to the soup.

The Daniel’s Lentil and Brown Rice was another more flavorful lentil soup. It has a balanced but strong vegetable taste to it, which I think comes from all the carrots and celery. The brown rice also helped me feel full without having to eat a lot. At first, the soup was a little bit dry; I cooked it a little high so the water evaporated out. I chopped up some more tomatoes and threw them in there and it made it a lot better!  It added a delicious flavor and I would definitely make it like this again! Maybe I would even add in some sausage if I wanted that much more flavor.

The Mount Mazama Lentil Chili is probably my favorite lentil soup. This soup has an amazing spicy/hot chili flavor. I added the extra crushed peppers which, just made it even more spicy. This soup called for an 8 oz can of tomato sauce. I decided to add some extra sausage, it made my favorite soup even better! It reminded me a lot of when my family would to have chili for dinner, but we would always add sour cream and chives. I would definitely make it again and add the topping next time.

The Lion’s Den Red Lentil was personally my least favorite of the lentil soups but still good. It had a light/mild flavor, which I enjoyed but it had too much wild rice, which I didn’t like. Overall the flavor was good but I didn’t like the texture. If I made this soup again I would probably add some butternut squash and some leeks for an extra onion flavor. I would probably cook it longer than necessary to soften up the wild rice a bit more. With a few adjustments I think I would like this soup just as much as the others.

If you’re in the mood for a quick and easy meal, try out one of our lentil soups: they only take about an hour to cook and are extremely versatile with other ingredients!

Lentils are a high-protein, high-fiber member of the legume family. They are an economical source of protein and evidence suggests they protect heart health. Lentils are also an easy-to-prepare, versatile, and nutritious ingredient. Many studies have suggested that increasing consumption of plant foods like lentils decreases the risk of obesity, diabetes, heart disease, and overall mortality while promoting a healthy complexion and hair, increased energy, and overall lower weight.

Microwave Directions

Living in today’s world can be hectic. You spend all day at work and then have errands to run all afternoon; sometimes 24 hours isn’t enough time in the day. With all that to think about, where do you have time to make a meal that’s quick, easy, and healthy? As you all know, Rill’s soups are not only delicious and healthy, they are also fast and easy to make. That in itself is amazing but did you know that you can make our soups in the microwave for when you’re in a real pinch for time?

Today I decided to cook our Tekoa Split Pea in the microwave. I used a Snapware plastic Tupperware and added everything needed, then put it in the microwave. After I finished the directions, the soup wasn’t totally done; I had to put it back in for about 6 more minutes. After that time was up, my soup was perfect! It took me only about 40 minutes for me to be able to enjoy a bowl. This may not be a whole lot faster than doing it on the stove, but it’s great for when you’re in a real pinch or even when you’re traveling and staying in a hotel room! The entire process is super simple, and might even be faster if you’re trying it with a bean or noodle soup (I’m going to have to try it with our other kinds of soup!)

Microwave Directions:

  1. Put the entire Rill’s Specialty Foods soup mix in a bowl with a tight fitting lid.
  2. Follow the directions on the package to add the right amount of water.
  3. Heat in microwave for 10 minutes on HIGH
  4. After 10 minutes stir the soup then return back to microwave.
  5. Cook at 1/2 power for 25 minutes, or until lentils are completely tender.
  6. Once lentils are completely tender, add any tomato sauce or precooked meat.
  7. Heat for 2-3 more minutes on high.
  8. Serve.

To print off your own copy of microwave directions, go here


Chili Potatoes

Mazama PotatoThis post might seem premature for some folks but for us here in Washington State we’ve felt like sprig has been with us for quite some time now. Sometimes during the spring we need a meal that is warm enough to fight back the icy west wind but easy enough so that we can just throw it on and let it cook while we dedicate ourselves to some serious cleaning, yes, we’re already doing spring cleaning and planting. That meal for the Rill Family is often baked potatoes covered in piping hot chili.

You will need:

Baked Potatoes: 5 medium Russet Potatoes olive oil salt pepper

Chili: 1 package of Rill Foods Taneum Canyon Chili or Mount Mazama Lentil Chili 1 15 oz can tomato sauce 1 lb meat of choice (optional)

Toppings: shredded cheese bacon bits sour cream chives etc.


Cook Chili by following the directions on the package. If you are making a bean chili you will want to soak the beans for 6 to 8 hours before. Start the chili right before you start to bake the potatoes. It should take about the same amount of time, just enough time to prepare and baked the potatoes. Once the potatoes are done cover them with the chili and any additional toppings. ENJOY!!

Bake Potatoes:
Preheat oven to 425° F. While you’re waiting for it to heat prepare the potatoes.

2.Clean the potatoes. Scrub them thoroughly under running water and pat them dry. You don’t have to remove the eyes, but trim away any blemishes.

3. Rub the potatoes all over with a little olive oil. It’s easiest to use your hands but messy, a pastry brush would work too. Generously sprinkle or rub salt and pepper over the potatoes.

4. Prick the potatoes in 10-15 places with the tines of a fork. This allows steam to escape from the potato while it’s baking.

5. You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. Bake the potatoes for 50-60 minutes. Flip them over every 20 minutes and check if they’re done by piercing them with a fork. Potatoes are done when the insides feel completely soft when poked.

New Signature Chicken Base

We have exciting news, after two years of trial and error we have finally created our very own signature chicken base! We started to make our own vegetarian beef and vegetable flavors in early 2012 but for some reason the perfect chicken base eluded us for an extra two years.

Our taste testers, friends and family in the tiny community of Thorp, trudged through bowl after bowl of chicken broth. As we progressed the descriptions changed from salty water, to something you would buy in the store, to where we are now, a broth that 10 out of 10 people say make our soups taste even better.

Omak Kick'n ChickenAt the end of November we realized our recipe was completed, there was just one thing left to do. For the final challenge we put the new broth up against it’s toughest critics, the Rill Family and die hard Rill Foods fans. We made each soup and gave out the samples. Each time people said “even better than before”, “wow, so much flavor”, “now, this is tasty” and “this has always been my favorite soup but now its even better”.

Not only is this new base delicious but it is also more natural, healthier and has less salt. Below you can read the ingredients of the new chicken base (first) and the previous chicken base (second).  In an effort to remove high risk GMO foods we’ve also made the chicken base, along with our beef and vegetable, without corn or soy. So you can feel better about feeding them to
your family.

Soon we’ll be through all of our back stock and everything you buy will be made with the new chicken. For now though, if you want the new chicken leave a comment on your order or ask us on the phone and we can make sure the soups you get have the new chicken.


NEW Recipe:  Tapioca maltodextrin, potato flour, onion, garlic, natural chicken broth, dried chicken, garlic, cane sugar, celery, curry turmeric, black pepper.

OLD Recipe: Salt, corn syrup solids, corn starch, hydrolyzed soy protein (partially hydrogenated cotton seed and/or soybean oils added), chicken fat (natural flavor), sugar, silicon dioxide (anti-caking agent), artificial flavor, dehydrated onion, turmeric and other spices, disodium inosinate and disodium quanylate (flavor enhancers), NO MSG. CONTAINS SOY.

Same Soup, New Name. Hurricane Ridge Chicken Chili

We participate in lots of shows that sell directly to consumers and shows that sell to businesses.Lemolo Chicken Chili At both types of show people would ask us about the Lemolo White Bean Chicken Chili. With noses slightly crinkled and lips pulled slightly down they would say “Lemon? Eww.” or “Does this really have lemon in it?”

At first we just thought it was a fluke, one random person who saw Lemolo and thought lemon. After the 2 dozenth time however, we accepted the fact that our name might not have been the best fit. A year and a half ago we started discussing whether to change the name. Finally a few weeks ago we decided that we would.

The white bean chicken chili that so many people love is now going to be known as Hurricane Ridge Chicken Chili. We are hoping that the change will increase the popularity of the soup and draw more people from the Olympic Peninsula to our line.

How do you like the new name? Tell us what you think. Join us on Facebook to help us name future soups.

Read the new history here:
     Hurricane ridge offers unparalleled views of the Olympic Peninsula. In the late 1800’s a prospector wandered to the top of the ridge on a windy day, as he leaned into the wind he is said to have given the ridge its name. “It’s like a bloody hurricane!” he said, as the legend goes. From his spot on the summit he would’ve been able to see Port Angeles, Sequim, Mount Olympus, the Strait of Juan de Fuca and even into Canada.
     As you drive up the ridge road it snakes around the south side of the hill. Looking off to your left you can see deep canyon carved by small rivers and the sprawling Olympic Rain Forest. At the crest of the hill the view pulls on your stomach and sits heavy on your body. Such beauty cannot help but awaken a small part in all of us that longs for adventure and the freedom felt only in wilderness. Wildflower meadows spread as far as the eyes can see from the Hurricane Ridge Visitor Center and mountain goats dot the steep hills.
     Hurricane Ridge sits inside the Olympic National Park, created in 1938 by Franklin D. Roosevelt, to protect the calving ground of Roosevelt elk. The creation of the national park has protected wilderness lands on the Olympic peninsula and also opened the way for projects such as the Elwha dam removal.
     In 2011, the largest dam removal project in history started inside the Olympic National Park, just west of Hurricane Ridge. The project had unusually wide acceptance and support on a public and governmental level because of its location within the park.
     In 2013, the river now runs free. Salmon and trout have begun to once again spawn in the rivers and people have hope that maybe once again the Elwha will be know as one of the best salmon rivers in the Pacific Northwest. It’s arguable that this project would have never been approved if the dams hadn’t landed in the Olympic national forest 20 years after they were built.