My experience with judging 'force carbonated' beers is that they tend to be a little flat or undercarbonated and they score poorly as carbonation affects nearly everything from aroma, appearance, flavor, mouthfeel, etc.
I think, as a beginner, you're much better served by bottle conditioning.
If you want to minimize the amount of lees, then leave your beer in the fermentor for a few weeks to finish conditioning, then chill the fermentor to get the yeast to drop out of solution if they haven't already done so.
Transfer your beer to a bottling bucket, add the priming sugar, stir gently to thoroughly mix and then bottle.
There should still be enough yeast to consume the sugar and carbonate the bottle perfectly.
Given that you want the IPA to shine (especially if you have significant aroma hops from late additions or dry hopping)--you definitely need the carbonation to be perfect.
The amount of yeast on the bottom of the bottle will be miniscule (thin film)--it can be further stabilized by letting carbonation run its course at room temps within a week of bottling and then storing the bottle in the refrigerator for a few weeks. It also helps settle any haze.