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

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.

Cuisine

European

Course

Dinner, Main Course, Side Dish, Snack

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Sauté

Keywords

15-30 min, 6 servings, bite- sized cubed baguette, Bruce Weinstein and Mark Scarbrough, contributed, cook 15 min, cornstarch, cubed cored green apple, dinner, dry white wine, easy, european, fondue, grape tomatoes, grated nutmeg or ¼ground nutmeg, ground black pepper, halved baby carrots, instant pot fondue, main course, minced garlic, prep 10 min, sauté, shredded fontina, shredded gruyère, shredded raclette cheese, side dish, small broccoli florets, snack

Prep Time

10 min

Cook Time

15 min

Servings

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

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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