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.
Pile watermelon rinds, sliced lemons, salt, and sugar into a pressure cooker. Top with a hefty pour of your favorite hot sauce and set the Instant Pot to cook on high. When the pickles are finished, strain out the liquid because—bonus recipe—you can shake the brine with your favorite liquor for a summery cocktail like no other..
Click here for this recipe: http://www.extracrispy.com/video/3257/how-to-make-instant-pot-watermelon-rind-pickles