Emblica officinalis, commonly known as amla, aonla, or goose berry, is a fruit with high nutritional and medicinal value. It is one of the oldest minor fruit crops of India and is the boon for human health. Consumption in fresh form is limited due to its extreme sourness. Amla pomace is obtained as a byproduct in huge quantity during the production of amla juice. In this study, we investigated pressure-dependent juice extraction behaviour of amla fruits and the physio-chemical characteristics of the pomace and pomace powder for their effective utilization. The pressure level had a significant effect on the colour, water absorption capacity, oil absorption capacity, and bulk density of the pomace powder. Juice extraction yield was found to be 68.88% at 6.895 MPa pressure and total soluble solids, titratable acidity, vitamin C, and total phenols of pomace powder affected with varying pressure. The pomace powder obtained from the juice extraction process had high dietary fibre, protein, ash, and mineral content, and low fat and moisture content. Additionally, the pomace powder showed strong antibacterial and antioxidant properties. The pomace obtained using 5.516 MPa resulted in the pomace powder having highest lightness, water absorption capacity, and bulk density, with the lowest redness value. The results suggest that pressure-dependent juice extraction is an effective approach for obtaining high quality amla juice with pomace powder, which can be used for various high-end applications such as nutraceutical ingredient for the development of functional foods, ready to prepare foods, cosmetics, and pharmaceutical preparations.