On the sauté setting of your instant pot, cook bacon until crispy. Remove to a clean plate covered with a paper towel to absorb any extra grease. Set aside.
With the sauté setting still on, add the ground beef and worcestershire sauce to the pot and cook the beef in the bacon grease until almost cooked through.
Add onion, celery, green pepper, garlic, and jalapeño (if using) to the beef. Stir to combine and cook until the onion becomes soft and slightly translucent.
While, the vegetables are cooking, crumble the bacon into small pieces.
Add bacon to the pot, along with the rice, chicken broth, bay leaf, oregano, thyme, chili powder, salt, pepper, and cayenne. Stir to combine.
Cover with the lid, place the valve in the sealing position, and pressure cook on high for 4 minutes.
When the time is up, allow the dirty rice to naturally release for 15 minutes before switching the valve to the venting position and manually releasing the rest of the pressure.
Fluff rice with a fork, remove the bay leaf, and mix in freshly chopped parsley before serving.