Shrimp la la rice (Instant Pot)

This is my latest riff on my shrimp la la recipe, which is a copycat recipe from a long-closed but beloved Baton Rouge, Louisiana restaurant, Aladdin Café. Their Middle Eastern shrimp and chicken la la dishes were a bit like shawarma, but better. I'm going to make a bold statement and say that this is the best marinade I've had. It is umami-rich, garlicky, and has just the right amount of tang. The balsamic vinegar and Worcestershire helps the shrimp develop excellent browning. 

It's winter, so I wanted to develop a cozy, one pot meal highlighting shrimp la la. Here, marinated, seared shrimp la la is tucked into seasoned rice studded with caramelized onions, bell peppers, olives, spinach, and feta.

Shrimp marinade
2 T olive oil
1 lb medium or large shrimp, peeled and deveined
2 T Worcestershire sauce
1 T lemon juice
1 T balsamic vinegar
1 t garlic powder
1 t dried oregano
1/2 t black pepper
1/2 t salt

Rice mixture
1 T olive oil

1 large red onion, diced
1 bell pepper, cut into strips
1 T minced garlic
black pepper to taste
1 t oregano
2 cups water
2 cups brown rice, rinsed (You could use white rice instead. If you do this, pressure cook it for just 5 minutes, let rest for 10 more, and then proceed with the recipe)
1 t salt

Add after cooking
2 T lemon, optional
1/3 cup Kalamata olives
~ 3 oz fresh baby spinach
handful chopped parsley
feta

Marinate the shrimp for 30-45 minutes. Then, drain shrimp, reserving marinade. 

Sauté shrimp in olive oil in Instant Pot on high, about 3-4 minutes per side, until slightly caramelized. Remove shrimp and set aside. 

Sauté onion and bell pepper for about 5 minutes, until beginning to caramelize. Add garlic and pour in reserved marinade. Cook until the marinade starts to caramelize slightly. Remove most of the onion, bell pepper, and garlic and set aside, leaving any remaining marinade in the pot. (Removing the veggies will keep them from getting overcooked in the rice.) 

Add pepper, oregano, water, rice, and salt, stir and cover. Set Instant Pot to pressure cook for 20 minutes. 

Once the Instant Pot has finished cooking, let rest for 10 minutes, then release remaining pressure. Add reserved veggies and shrimp, lemon juice, olives, and spinach and stir gently, wilting the spinach. Garnish with parsley and feta.