Rinse the fresh green beans and the carrots.

Peel and chop the carrots, the green beans, and onion, set aside.

Place the butter and olive oil in the Instant Pot, and press the Saute button.

When the butter melts, add the onion, mushrooms, carrot and green beans, and saute until golden brown, about 5 minutes.

Turn off the Instant Pot, and add the Chicken broth, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sauteed vegetables (this will give your broth a delicious flavor).

Once all the little bits are off the bottom of the pot, add the Risotto, minced garlic, parsley garlic salt, seasoned salt, seasoned pepper, Italian seasoning, and brown sugar, and stir well to combine all the ingredients.

Make sure all the Risotto and vegetables are covered in the chicken broth.

If they are not covered, add a little more broth.

The Roasted red peppers and artichoke hearts go in the dish after it's cooked -- they DO NOT go in the Instant Pot with the other ingredients.

After you've stirred the Instant Pot ingredients, Place the lid on the Instant Pot, and turn it until it beeps and locks.

MAKE SURE the pressure valve is set to 'SEALING'. Press the Manual Button, and set the time to 6 minutes.

When the Instant Pot is done cooking, allow it to set for 2 minutes, then do a quick release, releasing all the pressure.

Once all the pressure is released, and the float valve is down, remove the lid.

Stir the Risotto, if all the liquid has not been absorbed, continue to stir the Risotto. It will begin to thicken.

Leave the Risotto in the Instant Pot, and open the Roasted red peppers, and the artichoke hearts. Slice them both, add them to the Risotto, and gently stir them into the dish.

Add the Parmesan cheese, and stir.

You can save a few of the peppers and artichokes to top the Risotto when serving.

Plate or dish up the Risotto into bowls, and serve with a few roasted red peppers, and/or sliced artichokes, and Parmesan Cheese on top. Enjoy!