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British Ale Cheese Fondue Recipe

British Ale Cheese Fondue

Cook Time 15 minutes
Course Starter
Cuisine British, Modern


  • Instant Pot Multi Pressure Cooker


  • 1 clove garlic
  • 350 ml Golden Ale or any light and floral ale of choice (we used St. Peters Golden Ale)
  • 1 tbsp corn flour
  • 1 tbsp lemon juice
  • 400 g gruyere grated
  • 200 g Emmental grated
  • Pinch of pepper
  • Pinch of Nutmeg
  • Any of the following for serving: Bread, pretzel bites, apple slices, pear slices, steamed vegetables, boiled baby potatoes, sausages


  • 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 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 Saute temperature to low, 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.
Keyword Instant Pot, vegetarian
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