Omit garlic/ground spices/herbs when pressure cooking?

Reading threads on here got me interested in pressure cooking - especially for stock-making and braises. I already have a 6-quart PC that I've only used for legumes, but it's not wide enough for whole cuts of meat. Before investing in another PC for pot roasts and such, I wanted to know more, so I got Pressure Perfect by Lorna Sass. It's been mentioned a lot on this board.

At the beginning of the book, she instructs: "The high heat in the cooker mutes the flavor of ground spices, dried and fresh herbs, and chopped fresh garlic. To maximize flavor, use whole spices in cooking and add herbs and ground spices after pressure release. When you need to cook ground spices ... use about 30% more ... Keep in mind that the taste of granulated or powdered garlic survives much better under pessure than the taste of fresh garlic. If you have a preference for fresh garlic, remember that whole cloves contribute more flavor than chopped."

Before reading this, I'd heard nothing but upsides about the effects of pressure cooking on flavor. But no garlic? Really? That's kind of a big deal. I glanced through the recipes and she stands by that rule. According to the index, only 6 out of 200+ recipes contain garlic, and the ones I looked up use garlic powder or whole cloves instead of chopped.

But it's hard to take Lorna Sass at her word on this. She seems averse to cooking aromatics at the bottom of the pot before adding liquids. I assume it's a timesaving thing - like how she doesn't brown meat, although she mentions that it would improve flavor. So if sauteing garlic were a good way to incorporate it into a pressure cooker recipe, I feel like she'd skip that step anyway.

Is this a real limitation? How do you work around it?