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Wash the tomatoes and peel the beetroot.
Place the tomatoes and beetroot in the Instant Pot.
Pressure cook on High Pressure for 5 minutes, then allow the pressure to release naturally.
Once cool enough to handle, remove the tomato skins.
Blend the tomatoes and beetroot into a smooth puree.
Strain the puree through a fine-mesh sieve for a silky smooth soup.
Turn the Instant Pot to Sauté Mode.
Add 2 teaspoons ghee, butter, or oil.
Stir in the cornstarch (or flour) and sauté for about 30 seconds.
Slowly pour in the strained tomato puree while stirring continuously.
Add the salt, sugar (if needed), black pepper, basil, oregano, and thyme.
Simmer on Sauté Mode for 2–3 minutes, stirring occasionally until the soup thickens slightly.
Taste and adjust the seasoning if needed.
Serve hot with toasted bread, garlic bread, grilled cheese, or homemade croutons.