Mushy Peas (with canned and dried peas)

Mushy Peas

Place onions in oil and sauté for 5 minutes.  

1/4 c olive oil

2 medium purple onions or 1 large diced

Measure spices and set aside.

2 tsp granulated chicken bouillon

opt: 1/4 tsp red pepper flakes

1 tsp each; garlic powder, pink Himalayan salt, onion powder

Place in Instant pot:

1 c dried green peas

1/4 c mung beans

2 c water

Set at high and cook for 15 minutes. Release. Mash with potato masher.

Add 1 can drained canned peas. And 1/2 c frozen peas.

Pressure cook at high for 5 minutes, then natural release for 5 minutes. 

Add all the spices and mix together in Instant Pot. Mix well and do another 3 minutes on high.

Add 4 T coconut milk. Blend.