Clean the squid and remove the spines and intestine, store the ink in a cup with the brandy.
Cut the squid into small rings, or they can be opened and cut into long rectangles.
Put the squid in the cooker with 3 cups of water, close and lock the lid. Set it to HIGH pressure and turn stove to high heat. When pressure is reached, lower the stove heat and cook for 15 minutes. Release pressure naturally and strain the squid, reserving the cooking water and the squid.
In a large sauté pan, heat the oil and sauté the onions, garlic, parsley, and salt for 10 minutes.
Add the flour and brown then add it to the pressure cooker. Add the ink, brandy mix, and the cooking broth from the squid to the pressure cooker to make the sauce.
Close and lock the lid and bring to pressure. Pressure cook on HIGH for 10 minutes. Allow pressure to come down naturally.
Run the sauce through a food mill or potato ricer. Put the squid in a sauté pan and cover with the sauce. Add the white wine and tomato sauce.
Add salt if necessary and cook 10 minutes stirring often because the squid can easily stick together.
When done, serve alone or with rice.