Microwave-roasting　as　an　efficient　method　for　extracting　copper　form　chalcopyrite　has　attracted　increasing　attention.　In　this　work,　the　microwave　roasted　chalcopyrite　was　pressure　leached　in　1.0　mol/L　sulfuric　acid　solution　at　the　temperature　range　of　110–150　°C,　and　the　reasons　why　microwave-roasting　improved　the　leaching　kinetics　were　further　studied　by　the　electrochemical　characterizations.　Results　show　that　microwave-roasting　had　a　positive　effect　on　better　mineral　leachability.　Under　the　optimal　conditions,　the　final　copper　extraction　was　90.1%　and　the　iron　extraction　was　87.5%.　The　leaching　process　of　the　microwave　roasted　chalcopyrite　was　controlled　by　chemical　reaction,　and　the　calculated　activation　energy　was　41.7　kJ/mol.　The　electrochemical　study　results　indicated　that　microwave-roasting　had　a　significant　effect　on　both　the　anodic　dissolution　kinetics　and　the　cathodic　reactions　kinetics,　and　the　charge　transfer　resistance　of　chalcopyrite　oxidation　and　the　resistance　of　the　passive　film　were　both　lower　than　that　of　the　un-roasted　sample.　X-ray　diffraction　(XRD),　and　scanning　electron　microscope　(SEM)　results　suggested　that　microwave-roasting　effectively　activate　chalcopyrite　through　modifying　the　surface　structure.　Besides　the　enlargement　of　the　effective　reaction　surface,　the　differential　scanning　calorimetry-thermogravimetric　analysis　(DSC-TGA)　results　revealed　that　the　increasing　of　active　sites　and/or　the　internal　stress　can　increase　the　strain　energy　and　instability　of　chalcopyrite,　which　plays　an　important　role　in　improving　chalcopyrite　leaching　kinetics.　The　main　product　of　pressure　leaching　was　elemental　sulfur　that　mixed　with　the　copper-rich　sulfide,　causing　the　passivation　of　chalcopyrite.　©　2021　The　Authors