Belonging to the technical field of fruit and vegetable food processing, the invention relates to a method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying. The main process includes: using fresh Abelmoschus esculentus as the raw material, and carrying out material selection and grading, cleaning and impurity removal, blanching and color protection, cooling and draining, negative pressure microwave spouting drying, packaging and storage. The method provided by the invention adopts the microwave drying technology, shortens the drying time, and reduces the energy consumption of drying. Pulse spouting is in favor of improving the uniformity of material drying, and can enhance the quality of dried Abelmoschus esculentus product. At the same time, microwave drying treatment under a vacuum environment can effectively keep the content of chlorophyll, mucus glycoprotein and flavones in Abelmoschus esculentus. The method provided by the invention does not need to perform cutting treatment on the raw material, maintains integrity of the Abelmoschus esculentus tissue, is easy to operate, safe and environment-friendly, and can realize continuous and automated clean production. The obtained instant crispy Abelmoschus esculentus finished product has a yellow-green value a* of about -11.35, a chlorophyll retention amount of about 0.147mg/g, a mucus glycoprotein retention amount of about 0.107mg/g, and crispness of 1800-2000g.