Start by pouring 1 1/4 cups filtered water into a blender. Depending on personal taste, you can use less water, to achieve a thicker consistency.
Set the Instant Pot to Sauté and melt the butter.
Pour in the coconut milk, then add the stevia, MCT oil, flax seeds, chocolate chips, turmeric, nutmeg, whipping cream, and dark berries to the Instant Pot, stirring continuously.
Once thoroughly mixed, hit Cancel to stop the current program. Remove the inner pot from the Instant Pot, and carefully pour this mixture into your blender.
Add in the protein powder, then blend until desired consistency. Serve in a tall, ice-filled glass. Store extra servings in the refrigerator, for up to two days.