Puerarin, a bioactive flavonoid found in the root of Pueraria lobata, is claimed to possess various medicinal properties. However, application of puerarin in functional foods is currently limited by its poor bioaccessibility. Existing delivery systems that guarantee puerarin bioaccessibility involve complex preparation steps and safety issues. Therefore, this study aimed to use meat protein and olive oil to efficiently and economically fabricate a food grade high internal phase Pickering emulsion (HIPPE) with co-encapsulated puerarin and β-carotene to improve the bioaccessibility of puerarin. Moreover, the impact on lipid digestibility and puerarin bioaccessibility was verified using a simulated in vitro gastrointestinal tract. Co-encapsulating puerarin and β-carotene in HIPPE increased puerarin bioaccessibility (85.17%) compared to that achieved with only puerarin in HIPPE (62.66%). This increased bioaccessibility may have been due to the personalized formulation and the exceptional structure of the HIPPE, which slowed down lipid digestion and inhibited puerarin degradation. A synergistic interaction occurred between β-carotene and HIPPE to improve puerarin bioaccessibility. Our results have important implications for the design of effective delivery systems for encapsulation of puerarin and other bioactive components.