Thick, creamy healthy risotto with mushrooms, garlic, roasted red peppers, carrots, and artichokes is bursting with Italian flavors. This simple and quick risotto will become one of your go to weeknight family meals.
Turn off the Instant Pot, and add the vegetable stock, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sautéed vegetables.
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.
Press the Manual Button, and cook at high pressure for a cook time of 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.