It will be enough to keep the lid sealed while the keg sits around waiting to get drunk. I thought that was the goal, but sorry if I misunderstood.
If you want to condition it, you'll either have to give it more shots of high pressure CO2 (tough to accurately condition), or leave it under 12 or so PSI and cold for several days to a week. That's the best way to condition.
Pressure will not inhibit the yeast if you prime the keg. I never prime. Seems to me one of the advantages of kegging is not having to prime, and given that you need a CO2 tank to keep the beer carbonated once you are serving it, priming seems like kind of a waste of effort in all but cask-conditioned beers served off the cask. YMMV.