In a pressure cooker over medium- high heat, add the oil.
Season the chicken with salt and pepper, and add to the pressure cooker, skin-side down. Cook until skin is golden brown, about 8 to 10 minutes. Transfer the chicken to a plate and reserve.
Add pancetta, ginger, garlic, red onion, carrot, celery, jalapeño and edamame to the pressure cooker. Allow to sweat for about 3 minutes.
Deglaze with the tamari and add enough water to submerge both the vegetables and chicken pieces. Taste the cooking liquid and adjust the seasoning if necessary. Return the chicken to the pressure cooker, submerging it. Cover the pressure cooker with the lid, sealing it tightly. Bring to a simmer, and cook 15 to 20 minutes from when the pressure cooker steams.
After the cooking time, rinse the lid under cold water to release the steam and carefully open the pressure cooker. Pour the braise into a serving bowl and garnish with the curried leeks.
Place all of the ingredients to the Actifry and set timer for 15- 20 minutes. Stir once during cooking. Serve with braised chicken.