High-pressure processing (HPP) is a nonthermal food preservation technique that utilizes extremely high pressure to inactivate pathogens and enzymes without compromising nutritional and sensory qualities of food. It preserves the essential vitamins, minerals, and bioactive compounds in millets, maintaining their nutritional integrity and extending the shelf life. Moreover, HPP in millet processing reduces the anti-nutritional components such as phytates, tannins, and protease inhibitors. High pressure alters the molecular structure of these inhibitors, decreasing their ability to bind essential nutrients and thus enhancing their bioavailability. This improved the absorption of minerals and proteins, increasing the overall nutritional value of millet. The process also alters the protein structure and distribution by forming protein agglomerates, increasing protein particle size. The application of HPP in millet processing holds significant potential for enhancing food safety, reducing anti-nutritional factors, preserving nutritional quality, making millet more appealing and beneficial to health-conscious consumers, and supporting their integration into novel nutritious diets. This chapter delves into recent developments and applications of HPP in millets and millet products.