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!

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.

Lentil and Brown Rice with extra sausage and veggies

I like to spice up the lentil and brown rice with tons of vegetables and sausage. Of course IDSCN0297 add the basics, some extra carrots and fresh tomatoes instead of canned but double what the recipe calls for. Sometimes is even throw in some extra onion because, really, when is there ever too much onion.

My favorite thing to add to the lentil and brown rice though, is red cabbage. I like it when it is still a little crunchy so what I do is add in a cup of cabbage, a cup and a half if I’m really feeling the vegetables, about 20 minutes before the rice is done. This way I make sure that it is cooked enough to be passable for the other members of the family but just crunchy enough for my taste.

Don’t forget to add some sausage too. It’s no longer a Daniel Fast edible soup once you add meat but it’s still healthy and maybe even more delicious. My favorite is a sweet apple sage sausage I get at a local store.

Remember to experiment when you make the soups. Of course they are great just out of the bag but it’s always rewarding to play with your food and have it turn out even more amazing.


Stuffed Bell Peppers

Stuffed peppers straight out of the ovenThese stuffed peppers are just to die for! Not only do they taste fantastic they are
super simple to make. All you have to do is throw a package of Wapato Stuffed Pepper soup on the stove then chop up a few bell peppers and brown your meat while you wait for it to cook. Total time for this meal is about 1.5 hours total prep time in the kitchen however is only about 30 minutes

You will need:
Original size Wapato Stuffed Pepper Soup
6 oz can tomato sauceBell peppers
1 lb meat of choice
4 large bell peppers
Grated cheese (optional)
Sautéed onions (optional)
Jalapeño peppers (optional)

1. Preheat oven to 350° F
2. Cook the Wapato Stuffed Pepper soup. Cut the water from 7 cups to 8 cups and use 1/2 can of tomato paste instead of tomato sauce.
3. While you are waiting for the water to boil brown your meat. After you’ve browned the meat add it to the pot of soup.
4. Prepare the bell peppers and optional toppings while you are waiting for the rice to soften completely. You can either cut the tops off of the bell peppers or cut them in half lengthwise. After you cut them clean out the seeds and set themWapato stuffed peppers aside.
5. When the rice is soft, approx. 20-25 minutes, scoop it into the waiting bell
6. Add any optional toppings (onions, jalapeños, cheese, bread crumbs etc. We used sautéed onions and spicy sausage) then place the peppers in the oven. Cook for 20-25 minutes or until the peppers reach your desired texture.
7. Enjoy!!

Homemade Spinach Noodles – Miner’s Minestrone

Noodles out of a box can be quick and easy but no noodle out of a box can light a candle to homemade egg noodles.  When Ninon (owner of Rill Specialty Foods) was a kid her mom used to make her own noodles all the time. Ninon and her 5 siblings would practically beg for them. Nancy, Ninon’s mom, would make a minimum of 3 heaping gallons of noodles every time. When Ninon had her own kids she made noodles for them and when she started her deli she would make chicken noodle soup with her noodles any time the weather turned. You can make homemade noodles that will warm your family’s stomachs too.

Homemade egg noodles are incredibly easy. The hardest part can be cutting them but even that can be done with a butter knife or a long chef’s knife.

You will need:Spinach in the blender
1/2 lb spinach
1 eggs
1 cup flour (or until mixture is no longer sticky)

1. Put the spinach in a food processor and chop until fine (you can do this by hand too you just need to chop for a while)
2. Add eggs to the spinach and mix well
3. Add 1/2 cup flour, blend wellCut Noodles
4. Remove mixture from food processor and add additional flour until the mixture can be kneaded.
5. Knead until gluten activates, the dough will become springy
6. Roll out the dough 1/8 of an inch thick or thinner and cut into 1/4 inch wide strips or to desired size.
7. Add an extra cup of water to the Minestrone and the desired amount of noodles then drop the rest into boiling water and use as a side dish.
The noodles will take about 15 or 20 minutes to cook.

Whole Wheat Bread Bowls

Bread bowls are delicious, plain and simple. Like many things in life though they are even better when you make them yourself. Attached is the recipe we use at Rills when we make bread bowls.

Usually we will fill them up with a chili then pile cheese and chives on top or fill them to the brim with the St. Marie’s Wild Chicken. Leftover bread bowls are equally good a few days later sliced, toasted and slathered with butter or jam.

Ingredients:Bread Bowl
4 cups warm water
3 Tbsp honey or sugar
2 cups wheat flour
2 cups white unbleached flour
2 Tbsp salt
2 Tbsp instant yeast

Add ingredients to mixing bowl and mix thoroughly. Continue adding whole wheat flour until the mixture cleans the sides of the mixing bowl. Knead with a kneading hook on low for 6-8 minutes or by hand for 10. Let the dough rise for 15 minutes. Knock the dough down and knead the dough once or twice. Let the dough rise for another 15 minutes then knock it down and knead once or twice.

Once you have let the dough rise twice shape the dough into rounds and place on a parchment lined cookie sheet. Slash the tops of the bowls. Let rise until doubled. Brush with eggs (optional) Bake in preheated 350° oven for 25-30 minutes.

bread Bowl with Mount Mazama Lentil Chili

Cut small pieces off the top of the bread bowls then use a fork to hollow out the insides. Be careful not to punch through the sides or bottom.

Makes approx. 6 bread bowls.

Mount Mazama Lentil Chili – Pile on the Vegetables


Just a few weeks ago we attended a trade show in Seattle. While we were there we stayed with some of Ninon’s family in Redmond. One night the cousins made us the Mount Mazama Lentil Chili for dinner and it was just fantastic. 

The Mount Mazama is our newest soup and we knew it was a good soup but our cousin took it to a whole new level. She added lots of vegetable and extra chopped tomatoes along with the normal tomato sauce. The vegetables did a great job soaking up a little bit of the spicy kick and added a nice well rounded flavor to the dish.

You will need

Chopped tomatoes & tomato sauce
Fresh or frozen vegetables (a freezer bag of assorted veggies works perfect)
Tomatoes etc..

We encourage you to play with your soups a bit. It is so easy to completely change the soups by adding one or two ingredients. Experiment. Enjoy. Then tell us what you did! Share it with us on Facebook or by email .

Go to Daniel Fast Meal

One of the reasons why cooking according to the Daniel Fast can be so hard is probably because it seems too simple. When a person is standing over the oven it’s hard to tell themselves that not everything needs to be drenched in ketchup, slathered in mayo, topped with cheese or overflowing with meat. Sometimes all a meal needs is basic whole grains and fresh steamed vegetables.

Brown Rice and Vegetables
You will need:
1/4 of Brown rice per person (dry)
1/2 cup fresh cut vegetables per person

fresh garlic
bok choy
any vegetable really

Cook the rice according to the directions. Note that brown rice takes longer to cook than white rice. When the rice is done/ almost done cook your vegetables. You can steam them or fly them up in a skillet. Try cooking the vegetables with water instead of oil if you put them in a skillet. Top rice with vegetables and enjoy. Season with just salt and pepper for a real simple back to the basics dinner.

If you want to throw some chili powder in the mix, some cumin, black pepper, and a little extra garlic you can alway make some homemade tortillas too!

Creamy Tekoa Split Pea

P1060662The Tekoa Split Pea has been in our top 5 best sellers since 1995. It has less than 10 simple ingredients but is still delicious.   The wholesome Washington peas and celery are what make the split pea so tasty. To shake it up a bit serve yours with evaporated milk.

Cook the package as usual. Before serving add a can of evaporated milk. Do not boil the soup after you’ve added the milk.

Serve with grilled cheese sandwiches or the bread stick recipe below.

Bread Sticks

You will need
1 1/2 cups Warm Water
1/4 cup Olive Oil
1/8 cup Honey
1 1/2 teaspoon Salt
1 1/2 tablespoon Yeast

2 tablespoons Potato Flour or Mashed Potatoes
2 cups Unbleached White Flour
2 cups Whole Grain Flour

1. Mix water, oil, honey, salt and yeast.
2. Once yeast is dissolved add in potato flour or mashed potatoes.
3. Add in half of the flour and mix well. This mix will be sticky and gooey.
4. Alternate adding white and wheat flour until you get the correct consistency (soft but won’t stick to your hands).
5. Need in a mixture for 7 minutes or by hand 7-10 minutes.
6. Divide the dough into 1 1/2 inch balls.
7. Roll out the dough balls until they are about the same diameter as a pencil or your little finger.
8. Brush with butter and add sesame seeds, parmesan cheese, salt garlic or your favorite topping to each stick.
9. Place on greased cookie sheet 1 1/2 inches apart.
9. Let rise until they double in size (approx. 20 minutes).
10. Cook at 375 for 15-18 minutes

Gallo Pinto

103_1445My name is Lacey (Read my story here ) and the first time I went to a foreign county I almost starved. I was a meat and potatoes type girl who was dropped into a spicy bean and rice world. I didn’t like to experiment so I lived off PB&J sandwiches and Washington State apples. I always turned down the platanos fritos and the fish that stared up from the plate with their heads still attached but I fell in love with the gallo pinto.

Gallo Pinto was everywhere we went. Breakfast, lunch or dinner it didn’t matter what meal gallo pinto was on the menu. Memories of flavorful bean and rice dishes stayed with me when I returned to the states. Two years later I became vegetarian and started to live off gallo pinto. Gallo pinto,  translated spotted chicken, is extremely simple and a great filler for tortillas or as a side dish. You can spice it up with shredded carrots or finely chopped zucchini. You can eat it with Tabasco sauce or simply with olive oil and salt like I prefer it.

You will need:
3/4 cup dried black beans or 1 can cooked beansGallo Pinto with Williams Family Salsa 3/4 cup rice (Whatever type you prefer)
2 tsp olive oil

1 Tbs fresh chopped cilantro

1. Soak the beans. Cover them completely with water and let them sit over night or all day.
2. Drain  the beans. Then add 3 cups fresh water. Boil for 45 minutes or until the beans are tender.
3. Cook rice according to the directions.
4. Take 1/4 cup of water out of the beans then drain the rest
5. Combine beans, rice, oil, and cilantro (optional).

I like to make a big batch of gallo pinto and homemade tortillas at the beginning of the week. Throughout the week I’ll throw the gallo pinto into a tortilla with avocado, lettuce, tomatoes and cooked broccoli or cauliflower.

The recipe I use for Tortillas can be found here

Daniel Fast time of year

In 2008 the Rill family did the Daniel Fast for the first time. Let me just say right now that it was terrible. We spent so much time in the kitchen cooking and planning meals that almost nothing else got done. It was a time of growth that tested our patience and perseverance to the max.

The fast completely changed the way our family ate. Going into the fast we ate white rice, white pasta, packaged dinners and almost nothing that took more than an hour to cook. Today there is not a box of white pasta in the cupboard or white rice in our pantry. We make all of our bread and tortillas from scratch and we actually enjoy the time we take out of our day to make wholesome food.

What we learned in the Daniel Fast as a family we are also applying to Rill Foods as a company. We started to make our own beef base and vegetable base so we could avoid any artificial ingredients. Our vegetable base is even Daniel Fast okay since we made it without sugar.

If this is your first fast or you just need a little encouragement we would like to let you know that it does get easier and healthy eating seems so much better even after your fast is over. If you would like to buy Daniel Fast soups for you or a friend you can find all our Daniel Fast okay products at Below we have two recipes that got us through our first fast that we still eat today.

Homemade Flour Tortillas

3 Cups Whole Wheat Flour
1 Teaspoon Sea Salt
1/4 Cup Oil
1 Cup Warm Water

Combine all ingredients and mix until a dough forms. Roll the dough into a big ball them tear off 1 or 2 in pieces. Pat the dough into flat round pieces with your hands or a rolling pin. Cook on a hot skillet until both sides have brown specks. *If you let the dough sit in the fridge or on the counter for an hour the tortillas seem to puff up better when you’re cooking them.

Chickpea Salad

1 Cup Chickpeas dried
Desired Fruit and Vegetables


Soak the Chickpeas in water over night. Drain the water then add fresh water to pot. Cook the beans at a boil for 1 hour or until tender. Drain the water then add your cut vegetables and a Daniel Fast okay dressing. We add lemon juice, basalmic vinegar or just a spray or olive oil.

St. Maries Wild Chicken – Italian Sausage

Recently I met a self-described Rill Foods super fan. She said that she loved all of the soups especially the Thorpellini Tortellini and the St. Marie’s Wild Chicken. This was no surprise to me since the soups are our two top sellers what did surprise me was what she added to the Wild Chicken – italian sausage.

I thought that the slight curry taste of the Wild Chicken would conflict horribly with the oregano, basil and sweet herbs in the sausage. After much assurance I took her word for it started telling other people to try it too. Everyone seems to love it.

She told me that she added italian sausage to all of the soups whether they called for them or not. I guess bacon isn’t the only pork product that goes with everything!