It depends on your OG, the age of the yeast, and how well the yeast was handled.
Without knowing that it's hard to say. But if you figure an average OG of DIPA being 1.075 and a yeast cake that is 2 weeks old you would still want to make a 1L starter.
Personally, I always make a starter, no matter the OG or batch size. I do 2.25gal test batches in which I will make a 1L starter, up to 5L for 10gal batches. If only at least to get the yeast jump started for their job.