Rinse the fresh green beans, and carrots. Peel and chop the carrots. Chop the green beans and onion, and set aside.
Place the butter and olive oil in the Instant Pot, and press the sauté button. When the butter melts, add the onions, mushrooms, carrots and green beans, and sauté until golden brown, about 5 minutes.
Turn off the Instant Pot, and add the broth, and deglaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sautéed 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 broth. If they are not covered, add a little more broth.
The 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 of 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 artichoke hearts. Slice them and add them to the risotto, gently stirring them into the dish. You can save a few of the peppers and artichokes to top the Risotto when serving.
Add the parmesan cheese, and stir.
Plate or dish up the risotto into bowls, and serve with a few roasted red peppers, sliced artichokes, and parmesan cheese on top. Enjoy!