^^^^
Probably wise counsel. So let's say I do pressure ferment the coming weekend's brew. I will increase my pitch rate and oxygenation, and use a more attenuative yeast. This may help overcome any suppressed growth or underattenuation, and if it does under attenuate for the strain, at least the beer should still be adequately attenuated. These may be the kind of adjustments needed. Specifically that means: I have some Notty, very attenuative. I'll build up a decent starter of that (yes a starter from dry yeast) and oxygenate well at pitching. Then maybe try repitching next time. Can compare this batch, normal Notty performance, and a repitch. Should be useful data.
Another adjustment occurs to me: if it's pressure during the growth phase that's harmful, I might pressurize the fermenter at pitching just to set the adjustable PRV, then release all the pressure through corny lid PRV. Then pressure won't build nearly as early in the yeast's life cycle.
If all these adjustments are needed and work, then the reps from the yeast manufacturers seemingly gave an oversimplified and optimistic opinion of how their yeasts would perform. They will receive a full report.