Inulin is a natural polysaccharide recognized for its functional properties and potential application in diverse industries, including food, pharmaceuticals, and biotechnology. Although traditionally extracted from plants such as chicory, the Agave genus has emerged as a promising alternative due to its high inulin content, rapid growth, and adaptability to arid climates. This chapter explores inulin extraction methods from different Agave species, emphasizing green and emerging biotechnological processes, such as ultrasound-assisted extraction, enzymatic hydrolysis, and supercritical fluid extraction. The physicochemical characteristics of Agave-derived inulin its role as a prebiotic, texturizing agent, and bioactive applications are critically analyzed. Special attention is given to recent advances that improve extraction efficiency, product purity, and environmental impact reduction. Furthermore, the sustainability of Agave cultivation and the valorization of its byproducts support several United Nations Sustainable Development Goals (SDGs), including good health and well-being, responsible production and consumption, and climate action. The chapter highlights the importance of Agave inulin as a versatile, sustainable bioproduct with broad technological and socioeconomic potential. It’s integration into circular bioeconomy models not only enhances resource efficiency but also contributes to innovation strategies aimed at improving human well-being and promoting environmental stewardship.