My normal process is to let the yeast get going for a day or two without any pressure, then gradually increase it.
If I'm dry hopping I usually hold it at just 5-8psi or so until fermentation is slowing down, then get the DH in, then let it rise to about 10-12psi.
If not dry hopping then I just gradually increase the pressure up to about 10-12psi.
I've not noticed any negative effects on yeast health with these relatively modest pressures, (and neither have several bjcp judges) and the benefits of O2 free packaging far outweigh any negatives IMO.
I'm not entirely sure if I get more value out of my DH by rousing, but this is a standard part of my process with hoppy beers, and I'm definitely getting an overall better hop character than I ever did before using the fermentasaurus.
When I made it to the final of the Verdant NEIPA comp last year (limited success because I didn't win) the bcjp judge told me my beer was better than the Verdant he was given to compare with the entries. I'm not saying all my beers would score 45pts in competition but the pressure fermenting can't be doing too much harm