British Ale Cheese Fondue


  • 1 garlic clove
  • 350 ml golden ale
  • 1 tbsp cornflour
  • 1 tbsp lemon juice
  • 400 g Gruyere cheese, grated
  • 200 g Emmental cheese, grated
  • 1 pinch black pepper
  • 1 pinch ground nutmeg
  • Bread: cubed, as needed
  • Peel, then squish your garlic clove. Rub the squished garlic around the inside of the inner pot to lightly flavour it, then discard.
  • Pour the ale into the pot, select Sauté, Medium/Normal and set the time to 15 Minutes. Heat the ale until warm.
  • Place the cornflower into a bowl, along with the lemon juice and just enough additional water to loosen the cornflower to the consistency of double cream.
  • Pour the cornflower mixture into the warm ale, while whisking constantly. Cook until the ale mixture thickens.
  • Change the Sautétemperature to Low/Less, then add the cheese into the thickened ale mixture a handful at a time. Mix well between each addition until the cheese is fully melted and repeat until all the cheese is added.
  • Season the fondue with a pinch of pepper and nutmeg, then press Cancel.
  • Select Keep Warm to keep your fondue gooey and melty whilst serving.
  • Serve the fondue straight out of the Instant Pot alongside accompaniments of choice
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