Key aroma-active and non-volatile compounds in four commercial instant Pu-erh teas were systematically analyzed to clarify their flavor characteristics and material bases. The flavor compounds were analyzed using sensory evaluation, spectrophotometry, high-performance liquid chromatography (HPLC), and headspace-gas chromatography-mass spectrometry (HSGC-MS). Sensory evaluation revealed a flavor profile characterized by aged, roasted, floral, and fruity aromas. The mass fractions of tea polyphenols, soluble sugars, and free amino acids in the samples were 13.16%~19.19%, 9.99%~12.78%, and 2.54%~4.00%, respectively. The total catechin content measured by HPLC ranged between 24.82 and 104.21 mg•g-1; the total content of 17 amino acid components ranged between 4.09 and 20.71 mg•g-1. HS-GC-MS detected 68 volatile compounds. Among them, six had relative odor activity values (rOAVs)>1, including linalool oxide (floral and citrus aroma); beta-myrcene (floral and fruity aroma); 2-methylpyrazine (roasted aroma); 1,2,3,4-tetramethoxybenzene (aged aroma); butyraldehyde (light aroma); and pentanal (fruity aroma), which were identified as the key aroma compounds. In conclusion, key volatile and non-volatile compounds in four commercial instant Pu-erh teas were analyzed in this study, providing a theoretical foundation and scientific basis for future quality evaluation and process optimization of related products.