Wash your jasmine rice, lentils, and pot barley and rinse 2-3x until the water is fairly clear. Add everything to the rice cooker pot and then add enough water until you reach the 2.5 line on your rice cooker pot (I just aimed between 2 and 3 since my pot doesn't have 2.5)
Add vegan chicken bouillon powder, onion powder, and garlic and stir to combine. Add olive oil if you want here as well.
Plug in your rice cooker and switch to cook and let it cook. See recipe note for different rice cooker and Instant Pot methods.
Once it flips to "Keep Warm" DO NOT OPEN IT. Let it steam for at least another 20 minutes for the lentils and barley to full cook through.
Once you've waited 20 minutes, open the lid and add your frozen peas and mix through to heat through the peas. Serve and enjoy!