The invention relates to the technical field of food processing and particularly relates to instant millet porridge and a preparation method therefor. The method comprises the steps of subjecting millet to color-sorting impurity removal, then, removing surface bran layers through ultrasonic treatment and auxiliary low-temperature short-time soaking, subjecting water-absorbed millet to infrared-baking enzyme deactivation, then, carrying out heated gelatinization, rapidly cooling water-absorbed and complete-gelatinized millet porridge with cold air, spraying an oxidation resisting emulsion to surfaces, then, carrying out hot-air drying, sorting dried millet grains, and then, carrying out blending and nitrogen-charged packaging. The instant millet porridge is prepared from the following raw materials in percentage by weight: 90-95 of millet, 0.1-0.3 of citric acid, 5-10 of soluble soybean polysaccharides, 0.02-0.04 of theaflavin, 0.03-0.05 of curcumin and 0.3-0.5 of hydrolyzed soybean lecithin. According to the instant millet porridge produced by the method, oxidation of grease of the millet is effectively inhibited, and the product is high in rehydration speed, soft in texture, purein flavor, moderate in cost and convenient in eating.