If you throw away the rinds after going to town on a watermelon, you’re doing it wrong. After a quick trip in the Instant Pot (and with the help of some sugar and hot sauce) the firm fruit skin will turn into tender watermelon rind pickles. The sweet and spicy snack can be chopped into a salad, served alongside a starchier meal, or simply as is. Finger-licking tasty as watermelon rind pickles are, the pressure-cooker is the real secret weapon behind this dish. Unlike most other watermelon rind pickle recipes, which call for too much precious times spent boiling or soaking, the Instant Pot cooks the rinds in just 10 minutes—proving it is worthy of its name.