Your pressure looks to be above what I've heard most people fermenting at, 10-12 PSI. Not saying it's wrong - I have little to no experience myself - but one of the side effects of too much pressure is stressing the yeast. With this in mind I'd make extra-sure that fermentation has indeed finished, and that you haven't just stunned the yeast into submission.
As for the hops, I normally put mine into the collection jar when I dry hop, first dumping out all the trub. Before releasing the hops from the refitted jar I flush it liberally with CO2 from my cylinder - I could use the gas being produced by the fermenter itself but I tend to wait until fermentation is practically over, and since you're not supposed to close the butterfly valve under pressure I'd be waiting a long time for enough gas to purge that jar. On releasing the flushed hops from the collection jar there's an almighty rush as the gas in there goes to the top, taking the hops with it. After that they can settle all they want, I'm sure they've mixed well.
Just one other thing that may (or may not) be relevant; while reading up on staggered dry-hopping versus dumping everything in at once I came across the opinion that the all-at-once method is fine when you're using a flat-bottomed vessel and want to minimise oxygen exposure, but when using a conical you have a smaller surface area of your hops exposed at any time, and staggered drops can give you better exposure because you're layering. I hadn't realised this before and may well give staggered dry-hopping a go in future, but it means I'll have to add them from the top of my Fermzilla or I'll end up dumping out the previous hop addition via the collection jar.
