15-30 min6 servingsbite- sized cubed baguette

Classic Alpine Fondue with Wine, Garlic, and Three Kinds of Cheese

By Bruce Weinstein and Mark Scarbrough

6 servings

15-30 min

Easy

Classic Alpine Fondue with Wine, Garlic, and Three Kinds of Cheese

Recipe Details

Course: Dinner, Main Dishes, Side Dish, Snacks

Difficulty: Easy

Prep Time: 10 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Sauté

Cuisine: European

Yield: 6 servings

Ingredients

1 1/2 cups dry white wine
2 tsp minced Garlic
1/2 tsp grated nutmeg or ¼ground nutmeg
Up to 1/2 tsp ground black pepper
8 oz shredded Gruyère
6 oz shredded Fontina
2 oz shredded Raclette cheese
1 1/2 tbsp cornstarch
Bite- sized cubed baguette
Small broccoli florets
grape tomatoes
Halved baby carrots
Cubed cored green apple

Our IP Version of THE MELTING POT’S Classic Alpine Fondue with Wine, Garlic, and Three Kinds of Cheese. Just the word “fondue” brings up the notion of a romantic dinner, right? Or maybe a great evening out with friends? We love fondue so much, we had to make a couple of copycats of the decadent ones from The Melting Pot. No, you don’t need the pressure cooker setting to make a great fondue in an Instant Pot. But because of the way the pot is insulated and because the insert is so deep, you can make a fine rendition with no worries about scorching the melting cheese. That said, because the pot is insulated, it’s best to remove the insert once the cheese has melted. The pot retains a great deal of heat. If you serve the fondue right in the IP, that’s when the fondue can burn.

INSTRUCTIONS

Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes.
As the pot heats, pour the wine into the insert set in a 3-, 5-, 6-, or 8-quart Instant Pot. Stir in the garlic, nutmeg, and pepper. Continue heating until simmering, about 5 minutes. Meanwhile, toss all the cheeses with the cornstarch in a large bowl until evenly coated.
When the wine is simmering, stir in the cheese. Cook, stirring all the while, until the cheese melts and the mixture starts to bubble, about 2 minutes.
Turn off the heat and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Serve at once with cubed baguette, broccoli florets, grape tomatoes, baby carrots, and green apple for dipping (as well as long fondue skewers or bamboo skewers to keep your fingers out of the hot fondue). If the mixture begins to solidify, set the insert back into the pot and turn the SAUTÉ function to MEDIUM, NORMAL, or CUSTOM 300°F (and for 5 minutes) to loosen the fondue again, stirring all the while (although it won’t take the full 5 minutes).

Notes

Other Pots , • For an 8-quart Instant Pot, you can double all of the ingredient amounts. , • For a 10-quart Instant Pot, you must double all of the ingredient amounts. You can even triple them!

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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