1 pound ground turkey
2 cups rice
4 cups broth or water
28 oz can crushed tomatoes
12 oz container clam pieces
1 pound frozen raw shrimp (30-35)
1 bag (or 2 cups) frozen peas
2 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
Peel, rinse, and dice the onion and set aside. Select Saute on the Instant Pot and add the ground turkey. Once it starts to cook, it will provide plenty of fat to cook in so there's no need to add any oil to the pot. Cook until browned on the outside, about 5 minutes. Then, add the onions and cook, stirring occasionally for 3 minutes.
Add the 2 tablespoons of SLIGHTLY SPICY CAJUN MIX and the dry rice and cook for 1 more minute. Add the tomatoes, the clam pieces, and the broth (or water) and stir everything well.
Lock the lid and turn the valve to Sealing, if not already. Press Keep Warm/Cancel to reset the program and then press Manual/Pressure Cook. Set the cook time for 8 minutes.
While the rice is cooking, rinse the shrimp under cold water to thaw and peel. Set aside until the cooking time is up on the Instant Pot. When the rice is finished cooking, turn the value to Venting to release the steam. Wait until the steam stops (be careful!), then open the lid. Add the frozen peas and the raw shrimp to the hot rice and stir them in. Let them cook for 10 minutes, making sure the shrimp are submerged in the hot rice. Shrimp should be pink when cooked. To serve, spoon the rice mixture into deep bowls. Serve hot.